
Precious few things in this world are better than good, home-cooked food. For one: food made over a campfire. Two: food from a book.
If you’re noticing a theme here, you’re an exceptionally talented detective! I like making food. And I like food. The story of my life right there.
Anyway, here’s where I will keep the recipes I’ve developed for my books so anyone can make them and see what I’m talking about.
Amos’s ardenite bread
Instructions:
Begin with the sponge. Mix the yeast with the water, add the flour, and stir until smooth. It should be the consistency of thick pancake batter. Cover it and let it sit at room temperature for 12-24 hours or until bubbles appear and it smells like sourdough.
When the sponge is ready, prepare the dough. In a mixing bowl, combine the ½ tsp of yeast with the 2 Tbsp of warm water. Mix it well, then add the rest of the water and stir. Then add the oil and prepared sponge. Mix it thoroughly, then add the flour, a little bit at a time. Between batches of adding flour, add the salt. Mix until a sticky dough forms, then take it out of the bowl and knead it until smooth. It will be fairly sticky, but try not to add too much flour, as this will dry out the final product. Cover the dough and let it rise until doubled.
When the dough has risen, take it out and knead it on a lightly floured surface until it is elastic and passes the windowpane test. This test can be done by pinching off a golf ball sized lump of dough and stretching it between your fingers. If it breaks, the gluten is not developed enough. The dough is ready if it stretches out into a smooth membrane thin enough for light to pass through. Shape the dough to your liking and place it on the parchment paper you will be using to bake it on. Cover the dough and let it rise until doubled or until it bounces back slowly when poked.
Preheat your oven to 475 degrees Fahrenheit and place a Dutch Oven in it to preheat for 45 minutes. When your ovens are preheated and your dough is ready, bake it at 475 degrees for 15 minutes, then reduce the heat to 450 degrees and remove the lid to encourage browning.
When it is browned to your liking, take it out and let it cool completely before cutting it.
Starter:
¼ tsp active dry yeast
½ cup of warm water
1 cup of all-purpose flour
(Starter alternative: 1.5 cups sourdough)
Bread:
½ tsp active dry yeast
2 Tbsp warm water
Bread starter
⅔ cup warm water
1 Tbsp olive or vegetable oil
1 ½ tsp salt
2 cups all-purpose flour
Instructions
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Dissolve baking soda in hot water (add more water if needed).
Combine dry ingredients with butter, then add dissolved baking soda with the water.
Mold it into a dough ball, then roll it out about a quarter of an inch thick. You can cut it into whatever shape you want, but I usually make circles.
Cover and chill for 10-15 minutes to firm up the dough. If you want to score your oatcakes, do that after the dough has chilled.
Bake for 12-15 minutes until they are golden brown. They should be crisp and crunchy, not chewy.
Enjoy with coffee or tea, or wrap them and take them along on your next adventure!
Serethian Oat Cakes
Ingredients
2 Cups Rolled Oats
1 Cup Whole Wheat Flour
1/2 tsp Salt
1/2 Cup Vegetable Oil or Butter
1/4 tsp Baking Soda
1/2 Cup Brown Sugar
1/4 Cup Hot Water