Looks good, I'll try the recipie out during Visby medieval week (should be quite doable on the viking style skillet). I'll try how they turn out with skräddmjöl (lightly toasted oat flour), since I will not have a grinder in camp. Of course, it is a soda bread, I wonder if one could make a sourdough or yeast rise version (I'm finicky, I know)? Will report in a couple of weeks.
Froissart described them as having been made with paste, but Gulielma Penn stated that the oats ought to be left to soak overnight; on the whole I don't think oat breads were much leavened, but there are varieties with egg in. Maybe beat the egg whites?
If you were willing to use barley, a barm and mash bread might leaven well.
I agree, most of the well OOP oat-cake recipes I have seen (1950s Scottish, etc) are unleavened or has baking powder/soda in them.
The ones I make sometimes are basically oats, butter and water, with a generous helping of thyme (we are talking half a deciliter to 50 cookie-sized cakes). Nice, lasts forever. Or rather; no spoilage have ever been detected in the week or so before they are all mysteriously gone.
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Where are you camping so I can come by and say hi?
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Looks good, I'll try the recipie out during Visby medieval week (should be quite doable on the viking style skillet). I'll try how they turn out with skräddmjöl (lightly toasted oat flour), since I will not have a grinder in camp. Of course, it is a soda bread, I wonder if one could make a sourdough or yeast rise version (I'm finicky, I know)? Will report in a couple of weeks.
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If you were willing to use barley, a barm and mash bread might leaven well.
Reply
The ones I make sometimes are basically oats, butter and water, with a generous helping of thyme (we are talking half a deciliter to 50 cookie-sized cakes). Nice, lasts forever. Or rather; no spoilage have ever been detected in the week or so before they are all mysteriously gone.
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