Rich Blend Dry Mix

Description

The Oatery Rich Mix uses certified organic and gluten-free whole Scottish groats, milled by a water wheel and kiln-dried according to traditional methods in order to preserve 100% of the natural lipids, flavour compounds and nutritional content. We then roast the groats with golden linseed, pumpkin, hemp and sunflower seeeds to enhance the natural oat flavour and add complex, toasty notes. Only then do we crack open the groats to make oatmeal, fresh for each batch, combined with the finest Matthews Cotswold multigrain flour, yeast and seasoning. For best results consume within two weeks of purchase.

INSTRUCTIONS:

Combine the dry-mix ingredients with 240ml of warm full-fat dairy milk, 200ml of warm water and (optionally) 50ml of stout or mild porter. If not adding beer to the batter mix, increase the quantity of milk to 265mm and water to 225ml. Whisk well. Rest for a minimum of two hours at room temperature, until frothy. For best flavour, refrigerate overnight. The wet mix should be freely pourable but not runny. Fold in the fermented top layer and stir gently. If the mix is too stiff – depending on temperature and the proving duration – loosen it with a little milk (not water). When the right consistency is reached – a little stiffer than double cream – ladle into a lightly oiled pan or hotplate on a high heat. The optimal cooking time is just under one minute per side. Allow the hot, crisp oatcake to cool for approximately 5-10 minutes to relax the glutens into a spongey, flexible texture. The oatcake is now ready to fill. Place it back on the heat, wrinkle-side down. If filling with cheese, spread freshly grated cheese to all edges of the oatcake. When rolled, the molten cheese will then glue the oatcake together. If a ‘cheese skirt’ is required, allow the cheese to spill over the edge slightly. Cooked oatcakes keep very well in the fridge for up to two days, after which they begin to harden. Traditionally, oatcakes were deliberately hardened to prolong their storage life, which turned them into something like crispbread or ‘tack’. Nowadays we have freezers: cooked oatcakes store well almost indefinitely at -18°C.

MAKES 8 OATCAKES (95ml of batter per portion).

INGREDIENTS (265g total):

Roasted Whole Scottish Groats, Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1), Malted Wheat Flakes, Rye Flakes, Wheat Gluten, Malted Wheat Flour, Maize Grits, Linseed, Pumpkin Seed, Sunflower Seed, Hemp Seed, Yeast (including Emulsifier, Ascorbic Acid), Salt, Smoked Paprika, Black Pepper.