Scottish Oat Bread
It's not bread in the sandwichy-way, but rather in the
tea-time way, or perhaps in the ginger way. That is to say, in some ways, it
bears a resemblance in taste and texture to old-fashioned, cake-style
gingerbread (as opposed to gingerbread cookies), except that it doesn't contain
ginger. Although, of course, you could add some.
It makes two squat, dark brown loaves, stores well in fridge or freezer (or countertop, even, for about a week if it's not too warm/humid), and it makes a very tasty breakfast when toasted and lightly spread with cream cheese.
Makes 2 loaves
⅔ cup blackstrap molasses
½ cup brown sugar
2 cups buttermilk or yoghurt
2 teaspoons baking soda
3 cups stoneground whole wheat flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ cup rolled oats
½ to 2 cups nuts or
In a medium mixing bowl, beat together the eggs, molasses, sugar, and
buttermilk. In another bowl, mix all of the dry ingredients - the flour,
oatmeal, baking soda, baking powder, and salt. Dump the dry ingredients on
top of the egg and molasses mixture, and stir gently with a wooden spoon or
spatula, just to combine. About half way through the stirring, add the
raisins or nuts, if you like.|
Divide batter between two lightly greased or oil-spritzed regular-sized loaf pans. Bake at approximately 350º F. for 35 - 45 minutes, depending on your oven. A toothpick or cake tester should come out clean.
Serve fresh and warm with a little butter, or cold with cream cheese.
It may not be, in fact, Scottish, in the same way that the salad toppings we know as Russian or French dressing are not really Russian or French. Perhaps the presence of oats, or the combination of oats and molasses leads to the association. However, the fact I have yet to see any recipe from Scotland that appears similar (with the possible exception of Broonie), does not mean that it isn't really Scottish, either. What really raises my suspicions is the fact that there is no added fat of any kind. No lard, no butter, no oil... only the naturally occurring fat in the eggs and buttermilk/yoghurt, really. Which just does not seem very Scottish, to me.
Always In the Kitchen
© 2003 — 2008 Dawna L. Read