Oat-cake, Made with Yeast
Ingredients
Directions
Make the batter
In a bowl, mix 1 quart of water with 1 ounce of dissolved German yeast.
Sprinkle in 3 ½ pounds of fine oatmeal, stirring briskly until smooth and thick.
Cover the bowl with a cloth and let it rise in a warm place for 30 minutes.
Stir the mixture well, then spread it out very thin on a surface, sprinkling a little oatmeal underneath and on top.
Bake and serve
Place the mixture on a hot baking stone over a bright fire.
Bake until lightly browned on one side, then turn it to brown the other side.
Cakes can be eaten soft or hung to crisp on a cord stretched across the kitchen.
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
- Fine oatmeal
- Forms the bulk of the cake, giving body and structure once baked.
- German yeast
- Ferments the batter so it rises and becomes lighter in texture.
- Water
- Hydrates the oatmeal and yeast, forming a spreadable batter.
The step that matters
Spreading the mixture thin. A thin layer cooks through and browns evenly on the hot stone. A thick layer stays doughy in the middle and may not dry out enough to crisp.
“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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