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Leavened Oat Brede
by
Aethelind of Erbeswald


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Original Recipe

xxv. [Oat Brede]

(Harleian MS 279)
Take fayre Flowre and the whyte of Eyroun and the yolke, a lytel; than take warme barme and putte al thes to-gederys and bete hem to-gederys with thin hond tyl it be schort and thikke y-now and caste sugre y-now ther-to, and thenne lat reste a whyle; then kaste in a fayre place in the oven, and late bake y-now.


Redaction

Ingredients:

1 1/4 cups unbleached, all-purpose flour
1 1/4 cups rolled oats -- processed to coarse flour
1 cup oat flour
1/3 cup gluten flour
1/4 cup honey
1 package yeast
1 teaspoon sea salt
3/4 cup water -- warmed to 110 degrees F
1/2 cup mead or ale -- room temperature
2 Tablespoons  vegetable oil, or melted butter

Preparation Steps

In one quart glass measuring cup, combine water and honey; stir until dissolved.  Check temperature that it does not exceed 100 degrees, then stir in yeast.  Set in warm place for 15 minutes.

In large bowl, combine flours and salt.

In large bowl of mixer combine mead or ale and oil, or butter.

Stir activated yeast mixture and one cup of flour mixture into ale and oil.  Beat at medium speed for 2 minutes.

Gradually stir in remaining flour mixture.  If dough too wet, add additional oat flour by tablespoonful until dough is soft but not sticky.

Knead for 15 minutes.

Place dough in oiled bowl; turn to coat dough; cover loosely and set in warm place for about one hour (or until doubled in size).

Punch down; shape into round loaf.

Place smooth side up on greased or parchment lined baking sheet.***

Cover and let rise in warm place about 20 to 40 minutes.

Bake at 350 to 375 degrees F for 30 to 40 minutes, or until done.  Cool, covered with kitchen towel, on wire rack.

***Alternatively, after punch down, shape into loaf and place into greased oven-proof bowl.  Cover loosely with foil.  In pre-heated 5-6 qt. slow-cooker, place 1/2 cup hot water, then put loaf bowl on top of trivet, cover slow-cooker and bake on High for 3 hours.  Loaf probably will not brown.

Number of Servings

12

Yield

1 round loaf

Redaction Notes

Oat yeast bread

References

  • "Take a Thousand Eggs or More,Vol 1, Second Edition" by Cindy Renfrow.


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