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Oatcake

A simple oatcake made with oatmeal, salt, warm water, and yeast, baked on a hot surface.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Oatcake

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the batter

  1. Mix oatmeal, salt, and warm water in a bowl.

  2. Add yeast and beat until smooth and thick.

Rise and bake

  1. Cover and let it rise.

  2. Bake on a hot surface like a bake-stone until cooked through.

Recipe from a historical cookbook (Internet Archive).

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 body of the cake and gives it its characteristic hearty texture.
Yeast
Produces gas as it ferments, lightening the batter so it rises and becomes airy.
Warm water
Hydrates the oatmeal and activates the yeast, forming a thick, spreadable batter.

The step that matters

Let the batter rise fully. Yeast needs time to ferment and produce gas. If the batter is not allowed to rise, the oatcake will be dense and heavy instead of light.

“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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