To Make Oat Bread
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
In a large bowl, combine oatmeal and coarse sea salt.
Gradually knead in warm water until a stiff paste forms.
Shape and bake
Roll out the paste into thin cakes.
Bake the cakes in a 400°F (200°C) oven or over embers until cooked through.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oatmeal
- Forms the main structure of the bread, and its starch sets as the cakes bake.
- Warm water
- Hydrates the oatmeal so it binds into a stiff, kneadable paste.
- Coarse sea salt
- Seasons the bread and adds flavor to the oat base.
The step that matters
Kneading in the warm water. Water must be added gradually so the oat starch absorbs it evenly. Adding it all at once can leave dry pockets or a sticky, uneven paste that cracks when rolled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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