This receipt makes 20 2" by 2" cakes. Multiply by 5 for 100 cakes. They also freeze well. These are based on Rutherglen Sour Cakes; the sourdough is a period method of raising dough, but if your kitchen is not yeast-laden by frequent baking, substitute a cup of ale barm for every 50 oatcakes or 4 packages of dry yeast.
In any case, mix 1 1/2 cups yeast and water mixture or 2 cups plain butter, sugar, salt, cinnamon, milk and water mixture for the sourdough with 12 cups Scottish oatmeal for barm or yeast mixture. (You can substitute 8 cups unbleached flour, 4 cups oatmeal if you don't have finely milled Scotch oatmeal.) For the natural sourdough method, mix in 2 cups oatmeal. Mix and put in warm place for 7-10 days, stirring daily. (If an alcoholic liquid forms on the top, pour it off.) The morning of the baking, add 1 tbs. sugar, dissolved in a little water, and 2 cups unbleached flour. The mixture should bubble and rise. Add the remaining oatmeal.
Knead for fifteen minutes; let rise until doubled. Punch down; form into manchet sized rolls and let rise until almost doubled. Bake in preheated 450º F oven for 10 minutes; reduce heat and bake at 350º F for about 10-15 minutes longer, or until golden brown and hollow-sounding when tapped.
Oatcakes is featured in Auld Alliance Royal Feast
Judith Carr is an expert in Medieval baking and antique furniture restoration. An active member of the Society for Creative Anachronism, she is known for her love of animals, especially cats.
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