1800s Scottish Broonie / Brüni Recipe - Orkney Oatmeal Gingerbread - Old Cookbook Show
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- Опубліковано 5 лис 2022
- 1800s Scottish Broonie Recipe - Glen And Friends Old Cookbook Show
This is an Orkney Oatmeal Gingerbread recipe found in an old scottish cookbook that was trying to preserve even older Scottish recipes that were at risk of disappearing. At its core Scottish Broonie / Brüni means 'A thick bannock' and this oatmeal gingerbread bannock was eaten mostly in Orkney and Shetland.
Scottish Broonie Recipe:
Oatmeal, flour, brown sugar, butter, ground ginger, baking-soda, treacle, egg, buttermilk.
Mix in a basin six ounces of oatmeal and six of flour. Rub in two ounces of butter. Add a teaspoonful of ground ginger and barely three-quarters of a teaspoonful of baking-soda, free from lumps.
Melt two tablespoonfuls of treacle, and
add, together with a beaten egg and enough buttermilk to make the mixture sufficiently soft to drop from the spoon.
Mix thoroughly. Turn into a buttered tin and bake for from one to one and a half hours in a moderate oven till well risen and firm in the centre.
Correctly, Brüni, a thick bannock (Orkney and Shetland).
I added 4 ounces brown sugar
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Thanks for watching Everyone! After sitting overnight in a cake tin, the oats softened and this Broonie was amazingly good... if you like a dense hearty gingerbread.
Nice, I guess it has to “mature” a bit. Like any good Christmas cake, although not as long and not soaked with booze lol. Although it’s probably pretty good pared with your favourite whiskey.
Yum! I like things with texture, and I love oats. I say I'd like this 😀
Very interesting, would a presoak benefit the oats(steel cut). Otherwise rolled would be good. Is it a dry loaf? More liquid?
We generally leave gingerbreads and parkins for a few days before eating. The texture improves and the flavour mellows.
Could "oatmeal" have referred to prepared oats? Or a coarse oat flour (like Irish whole meal flour)?
In “Food in England” by Hartley, her recipes call for soaking the oats overnight for most of the breads.
That's interesting.
Was thinking that. But thought meal would indicate more like flour
I should have read further before I commented... Lol. You are right on.
try to soak the steelcut oats with buttermilk for 1h
Agreed. The method is missing here and likely everyone knew it at some point.
This fascinated me. I soaked my steel cut oats in 1 cup of my homemade kefir for 4 hours in the refrigerator. I then added the egg and syrup and stirred into the dry ingredients with the butter cut in and baked at 350 degrees for an hour. The loaf raised beautifully, the oats mixed in evenly, and the bread was absolutely delicious! My Scottish grandmother would be so pleased! Thank you Glen!
As a person born and bred in the North East of Scotland I am certain you used the correct oatmeal. It is what we call oatmeal and rolled oats are known as porridge oats. Oatmeal in our family is stirred into stews, boiled potatoes are rolled in butter and then coated in oatmeal and skirlie ( oatmeal fried with onion) is made from it. I love the stuff! Oat cakes ( oat crackers) are another brilliant staple here
Here in Canada there's a third type of oats you can get (I was actually really surprised that Glen didn't use this, as you can get it at Bulk Barn, which is the primary Canadian store for grains and baking supplies in most cities). It's called Scots cut oats, or Scottish Oatmeal or Scotch Oats (the latter two are both from the Bulk Barn website). The oats are coarsely cut, not rolled, but it's finer than steel-cut oats are. In my opinion it makes a superior porridge, because I don't like the chewy texture you get from steel cut oats, nor do I like the 45 minute cook time, so it's what I stock in my house.
Traditional Scottish oatmeal is produced by grinding the oat kernels between millstones. Scottish meal is coarser than American rolled oats, but is still much closer to that than to steel cut oats. (My Scottish great-grandparents were adamant that steel cut oats was used only for animal feed.) Bob's Red Mill sells actual Scottish-style oatmeal, if you're interested in trying it.
I was going to write something similar. When I’ve seen “Scottish” oats, they have looked like ground up steel-cut oats, so I imagine that the crunchy bits wouldn’t have been part of the original recipe.
Scottish style oatmeal is my favorite. And I usually use Bob's Red Mill.
That's interesting, I didn't realize there was a difference. I'll know what to look for at the grocery store.
Yeah no doubt... my understanding was the steel cut oats was traditionally Irish. "Scottish Oatmeal" is a coarse stone ground oat. We would write oatmeal in this case today as "oat meal" with "meal" using the definition: "the edible part of any grain or pulse ground to powder, such as cornmeal"
@@Ea-Nasir_Copper_Co Have you had problems? I haven't had any problems with the gluten free varieties.
I always cook steel-cut oats before using them as an ingredient. I don’t mind crunchy things, but I don’t like having to chew for a week to be able to swallow something.
That was my thought too ... maybe it would be better (less crunchy) with 6 oz. of cooked (leftover) oatmeal?
You aren’t going to rub butter into cooked oats!
🤣
Good Idea!
Because these recipes are a little loose and seem to assume the reader will understand SOP of that era, I'm wondering if they assume everyone knows that they should be using cooked or softened oatmeal. Also guessing that this recipe is a way to use up cooked oatmeal leftover from breakfast?
@@alexgrover1456 might have helped soften them up too lol
My scottish grandmother would have said use the mixer!! She always said 'The good old days are today! Anyone who wants to go back probably didn't live at that time.' Honor the ideas but go with the innovations.
Smart woman, your grandmother!
My husband just read up on the author of the cookbook and she was amazing. She was a social worker and a suffragette and she honored with an MBE - member of most excellent order of the British Empire. A fine person from whom to get a recipe!
Murder, she wrote was set in the fictional town of Cabot Cove, Maine.
Angela Lansbury’s character was called Jessica Fletcher. As long as her name is alive in the wires, she will never really die. If all else fails there’s always Triguna, Macoydes, Tricorum satis dee.
From Wikipedia: "A brownie or broonie (Scots), also known as a brùnaidh or gruagach (Scottish Gaelic), is a household spirit or Hobgoblin from Scottish folklore that is said to come out at night while the owners of the house are asleep and perform various chores and farming tasks." King Arthur Flour has a somewhat similar recipe. It uses what we in the US call "Old-Fashioned Rolled Oats."
I myself have commented many times that it's incredible there's anyone left alive in Midsomer. This recipe looks lovely! I'll probably go with flakey oatmeal.
Another great video! Jessica Fletcher (Angela Lansbury's character on "Murder She Wrote") lived in Cabot Cove, Maine, which was a very dangerous small town. 😀
Oxford was pretty dangerous in Morse's time.
My family always said that we could never live in Cabot Cove!
😂😂😂😂
I'm with Jules on this: crunchy is fine as a texture, as long as you're expecting crunchy. Unexpected crunchy is off-putting, worrying, and a little bit disturbing.
My husband eats steel cut oatmeal every morning for breakfast. He soaks it in water overnight in a small saucepan, and then cooks it in the morning in the same pan. I think this takes away the crunchiness.
I was intrigued by the steel cut oats and have had a look at what Orkney has in the way of mills and I wonder if the stone ground oatmeal would be a better option as there are still places on Orkney that stone grind grains dating back 300 years.
Also we are still eating our way through last week's recipe and it definitely is one that improves in flavour over the week (but too delicious to wait that long to try so started on it when still warm)
I think Jessica Fletcher (as played by Angela Lansbury) lived in Cabot Cove, Maine. So she was sort of Canada-adjacent. Yeah, there must've been blood flowing in the streets in that quaint little town.
Wow, what did I just watch on UA-cam in 2022. A demonstration and discussion of a recipe from a nearly 100 year old cookbook that itself is preserving recipes from 100 years or more earlier. Incredible.
Hehe, had to giggle..."too many murders in Shetland"...I'm a huge fan of that show. New season just dropped...yay.
I laughed out loud when you mentioned your Scottish grandmother's reaction to using a mixer because my Scottish great-grandmother insisted on making her shortbread by hand. When she was in her late 90s and mostly blind, she'd listen to whoever was making it and occasionally shout "Yer kneadin' it wrong!" More than once someone shoved the dough at her and said "Well show me the right way." And she would! (I have her recipe and do make shortbread, but I totally use my mixer. Once I was a complete heretic and used the food processor to cut the butter in.)
It's basically Northern English Parkin, which was supposed to be kept before eating. I wonder if the oats soften with storage.
This is great. I’m leaning towards thinking that as an old Scottish family recipe this is probably a way to make use of leftover already cooked oatmeal, so when it calls for “oatmeal” it’s probably referring to something more ingredient ready than raw steel cut oats. I’m definitely going to try this out.
Scots don’t call cooked oats oatmeal. There it is called porridge, so when they refer to oatmeal, it is the uncooked oats.
Wikipedia says:
In Scotland, oatmeal is created by grinding oats into a coarse powder.[9] It may be ground fine, medium, or coarse, or rolled, or the groats may be chopped in two or three pieces to make what is described as pinhead oatmeal.
So, perhaps the oatmeal called for in this recipe refers to the ground version? Something between porridge oats and oat flour?
When I get a chance, I think I will try this recipe with rolled oats, or rolled oats given a light zazz in the blender. It sounds delicious!
Glen I'm SO glad to have YOU experiment with the recipes FIRST! Then with your recommendations we can try them with better success! Thank you! I appreciate your expertise. Happy Sunday!
Glen's Ancestral Spirit Kin, a Scottish Olde Tyme Cooke Book with recipes that are in danger of being lost to time.
Thanks for all your efforts on the Old Cookbook Show.
I actually make my own butter in a ceramic churn, so I have real buttermilk. Very different thing, indeed. So good.
Definitely with you on avoiding Cabot Cove, LOL!
interesting Glen, it reminds me of Yorkshire Parkin, which again is made with oats and Black treacle.
Mid Summer gives you 2-3 murders in 45 minutes. Cabot Cove only 2. Glad someone else is an Acorn fan. Love your show without any blood. Thanks for telling us the story behind the recipes.
Cabot Cove Maine was the setting for Murder She Wrote. In 11 seasons they had 274 murders and a population of 3500 - about 25 per year. I think that would be about a 714 per capita murder rate per 100,000 people. Tough town.
In the UK - then as now, "meal" means a coarse flour, you should have pulsed the oats in a blender to break them up more. The recipe likely would have called for either groats or porridge oats if that much texture was desired.
Yep...we have here groats (whole oat seeds), porridge oats (flattened flakes), pinhead oats (as used in the video) and then oat meal (as ground up floury consistency). I suspect there should have been different 'flour' type oats used for that cake.
Thanks Glen, fascinating as always. I've actually just stocked up on treacle to make parkin, which is similar to this, though I'm too late for Bonfire Night when it's traditionally eaten (in the north of England.) It's a dark, sticky moist ginger cake made with oatmeal.
and lard ! nommy
Hes baked parkin, which I suspect is the ancestor of this recipe.
Hi, Scottish born bred and raised, never honestly experienced Orkney bannock though an ex mates Mum came from Orkney and spoke of it once or twice, and Shetland is beautiful as is most of Scotland, it's the more city landscapes that are dangerous.
PS Angela Lansbury's Jessica Fletcher came from Cabet Cove ;)
Glen, I have been studying rye breads-- Danish, Belarusian, etc. Most are recipes handed down. I find this similar. Most recipes use a "soaker." Oatmeal, cracked grains like oats, rye, wheat, seeds, whole grain flours etc. Boiling hot water is poured over and then cover for at least 12 hours. If not soaked, the seeds pull moisture from flours and other ingredients. The soaker makes it more moist and tender. I think you would love it, and it complements this amazingly. Love your program!! Made several recipes.
Hmm....those are 'pin head oats' here in UK and 'oat meal' is actually ground up oats and they come in different coarseness/fineness. Pinhead oats are usually used to make type of porridge and oatmeal being more floury is used for baking biscuits & cakes as well as served as fine porridge.
Angela Lansbury’s show Murder She Wrote was based in Cabot Cove, Maine.
I think the reason there was a surge in documents like this, explicitly written to protect and preserve regional culture, is that urbanisation was skyrocketing at the time and rural communities were seriously threatened by having no young people to carry on the next generation. None of them knew, but the wars would only make this fate much worse, and helped extinguish many unique regional traditions in the western world (for example, over 2000 varieties of cheese traditionally made in the UK were lost during WWII)
We always watch the "Old Cookbook Show" while eating Sunday morning breakfast. After watching today's show this morning we just had to try it. We only had standard rolled oats so we used that. Also, being in the US we didn't have treacle so used molasses. Everything else was the same as Glen listed. This is really good! Next time we might up the ginger a little and maybe add nuts and/or raisins. Thanks Glen and Friends for another keeper!
Maybe try this again with quick-cook steel-cut oats? I bought some in error a while back, and, lo and behold, they do cook up fast! It would probably soften up the graininess a bit..!🤩
The title has me stoked; I loooove oats and ginger! Must give this a go
I've seen references to "Scottish Oats" that are ground, not rolled, or cut. Also apparently their oatmeal was a staple that they would make and keep for days as a semi-solid porridge. Is it possible the recipe calling for Oatmeal was being more literal than you assumed?
'Scottish Oats' are fleaky...I assume is it is same as rolled oats. Our 'Oatmeal' indeed is more of roughly milled floury meal....that comes in different coarseness grades for varying needed purposes, usually fine, medium & coarse.
They used wood stoves a lot then too. So it would take longer to cook. We lived with a wood stove for a year. For heat and cooking. I learned so much.
LOL...I was thinking a 325 oven even as you shared that fact.... What if you presoaked the oats in the modern rendition of buttermilk? Hope to see more from this cookbook.
I have an old oatmeal pancake recipe that calls for rolled oats that are mixed up and allowed to sit in the batter form overnight. I usually use steel-cut oats instead, but I still let them sit overnight. I get a lovely, non-crunchy texture. I would bet the same would work here. (I fully intend to try this as I love gingerbread.)
That is a book in my collection and I'll write the amount of brown sugar in now. May try it with Scottish porridge oats instead of steel cut.
🤣 My Mom and I love Midsomer! Yes, at some point you'd think the townsfolk would wise up.
I wonder if perhaps they would have used the 'leftover' precooked steel cut oats from a previous meal for use as part of the next meals...
i.e. the leftover breakfast oatmeal is the bread/dessert for lunch or dinner.... just a thought
I hope at some point you can find the time to compile these wonderful recipes and insights you provide into a book, I realize that would be a lot of work but a great service to future versions of you and the rest of the world... you know just incase this UA-cam thing doesn't make it long term 😉
I see someone already mentioned that the steel cut oats must be soaked overnight. Then drain them and use in this kind of recipe. This is something that would be assumed and so not mentioned in this recipe.
This was great. Turned out moist. It is a keeper.
Sounds like Kellogg's grape nuts for breakfast.. It's an old timey breakfast really bland super crunchy super earthy..I don't mind it it's one of my favorites but I'm an odd duck💖
Cabot Cove, Maine... But the visuals were Mendocino, California... And Cabot Cove isn't really a town in Maine but probably based on Perkins Cove Ogunquit Maine
With all your old cookbooks I wonder if you have considered what will happen to them all when you are no longer around? They are a treasure and need to be in a museum somewhere.
There is a museum, the Dufferin Museum, which has a collection of cookbooks. He does research there, and covered in a previous episode his intention to leave his cookbook collection to them.
The Internet Archive is an digital library that takes book donations, scans them and the makes them available to all on the internet.
I made this today, turned out amazing. I added raisins and molasses.
Thanks for a great video...I just was reading the comments, and would agree with all of them! Bottom line is that you have a great channel here, your interaction with Jules is the best! Take care and stay safe! Thanks for a wonderful start to the day!
Since you mentioned the buttermilk and the kind they would have used, I'm thinking if you make your own it might change the texture. I would try using 2% milk and melt & cool two tablespoons of real unsalted butter, add that into the milk and measure. Because it's thinner it will absorb into the oats better. That should help plump up the oats. Use a bit less brown sugar if you don't want a crunch 🙂. Maybe the rubbing part helps work the butter into the oats to soften them? 😃 Great bread anyway. Love your dedication Glen!
I might have tried to grind some of the nice steel cut oats in a spice grinder. Maybe if you soak the oats overnight so they become hydrated that might make them less crunchy in the final product. My grandmother used sorghum syrup for items during the great depression. My dad from New England actually got maple syrup from trees. He was a chemist.
Maybe let it rest an hour before baking to give the oats some time? The baked result i'd love to try with or without some butter, Nutella or peanut butter even. Thanks for sharing.
It looks like it has rested a bit, no steam coming out. And from experience it won't make much difference. Probably better to soak it beforehand for an hour or so or precook them
Very interesting! We live just over the sea from Orkney. I think they would have used ground beremeal - oat flour. Beremeal is an ancient variety of barley.
I'm going to give this try with beremeal. Thank you for sharing 😊
This looks delicious! I bet a few nuts and some citron , currant or apples would be great.
Milk for churning butter is often cultured before it's churned. Your recipe may have benefited from letting the oats and flour sit in the buttermilk over night... somewhat fermenting them before you finished the recipe. I've read that grains of an earlier time were slightly fermented before they were dried and ground into flours just because it took a lot of time to bring in a harvest.
I have a similar recipe for Parkin: with the oats, but it’s doesn’t use buttermilk (just milk from recollection). Add a few spices and perfect for bonfire night!
so, i eat steel cut oats all the time. never thought how it would be to bake with them for the fact that, yes, they take longer to cook as they need to absorb liquid to soften. i do love me some gingerbread though and yes, it must be made with treacle or molasses! the crunchy sounds interesting to me...alternately, serve the day after when the oats soften as glen commented and i'm sure allowed all the flavors to meld together perfectly. sounds yum-e! i'm trying this one! also, love how we are shown pages out of the books...i screenshot and read later.
I was wondering if pre-soaking the oats would work, My great grandmother was Scottish and my father said she made the best porridge because she always soaked the oats overnight and insisted on a particular type of oats for their texture. It stuck in my mind as it was one of the few positive things he had to say about her. She passed in the late 1920's when he was quite young.
My favorite traditional Scottish Glaswegian recipe is Chicken Tikka Masala! 😁All of the Broonie recipes I see say to use old-fashioned (rolled) oats. Some say to pulverize oats in a blender (or I would guess a mortar and pestle in the late 1800s early 1900s) so maybe you should have smashed the steel cut oats a bit before adding them in. 🤷♂
There were hand mills such as coffee bean mills in the mid-1800s.
Interesting! When I see "oatmeal", I assume the cooked version. Non-cooked (to me) would be referenced as "oats". I wonder if cooked oatmeal would lend to a softer texture?
Edited to add: Oh! Now that I'm reading through the comments, I see a lot of suggestions to soak the oats so maybe that's the key. I'm not very good at baking so I find these old recipes fascinating in how they differ from modern ones. That's why I love this channel so much; it's super fun to learn these things!
Love the show,
Never miss an episode
That’s really cool! I love the idea of this!
Midsummer had so many people murdered there is no one living there anymore. I have to try this one.
I use my food processor to break down the oats some not flour like but five or six pulses of the food processor so they don't change the texture much.
I was just thinking this would be a good day for baked oatmeal. Thank you for the recipe.
I love what you do Glen and hope you keep on saving these old recipes for new cooks.
As someone who usually rolls their eyes whenever someone says "that's not the traditional way to cook that", I for one like the idea this cookbook had for the reasons you mention around 6:30-ish. Record the recipe the way it was made at the time so that years later when someone gets curious about where a dish came from, they have an easier time researching it.
That sounds well worth trying. The note that the oats had softened over night is encouraging. Thanks as always, Glen. Love your channel!
Looks amazing 👏
Thanks for all you do...we love your efforts, obviously! I see your oven has one rack with a 'handle' built in at the front which might be cool idea but seems like it gets in the way. You might try swapping it with the other rack that is 'stored' at the very top. Just a thought! 🤓
Years ago I found a recipe for this, used what oats I had and really liked it, and promptly lost the recipe. Thank you Glen!
I enjoyed the Shetland reference! This sounds yummy and "hearty" - I will have to try it.
Really enjoyed this bake. I think I will try rolled oats as this is what I have in my cupboard. 😊
I'm definitely going to be trying this recipe, so thank you, Glen, for sharing it and the history behind it. I make oatmeal bread that calls for cooked oats I wonder if that would help it to be less toothsome. That or soaking the oats in the buttermilk like some of your other viewers have suggested. Also, you might try spraying/coating your measuring cup with a little oil before pouring your treacle, honey, or molasses into it and your sticky liquids will come out very easily and the clean up is easier too.
Just to follow up...I made the recipe but I used cooled cooked steel cut oatmeal and the recipe came out great! I only baked it for about an hour (or slightly under) at 325°F. The loaf turned out yummy, it has a good gingerbreadlike flavor and is tender. It has an almost cake like crumb with the slightest texture of the oatmeal, so if you don't want the chewy texture of the raw oats, you can make the recipe this way. Also Glen, thank you for the reference to Shetland, I don't know how I had not watched it yet since I love British murder mysteries, but you made me look it up on You Tube and I watched the first two episodes while I made and baked the bread. Looking forward to watching.more and baking more...😉
If you've watched him for awhile, he knows this trick, but as he says, he's stubborn.
I love Jules defense of the 'crunchy'! Sounds hardy and satisfying! Good job Glen, with the recipe analytics! I may have to try this one with molasses...and possibly take the Shetland Islands off my bucket list? lol
The series based in Shetland is much darker in tone, to me. The Angela Lansbury series very much lighter ( of the very few I watched). I still would love to go anywhere in Scotland but particularly the Isle of Tiree, where my great grandfather was born. There is a lovely modern Scot vlog called "What's for Tea." That one and yours are the only cooking vlogs I watch to get recipes from.
Have you ever heard of "Make your own mix"? My Mom had a little booklet with the basic recipe and others that used it as the main ingredient, i.e. biscuits, pancakes, dumplings, etc.
I think I've lost it somehow and if you know where I might find a copy, I very much appreciate it. I have tried several of the recipes you have featured and love the both "The Old Cookbook Show" and "cocktails After Dark."
Just want to point out how much I look forward to the "reveal" taste test at the end. Especially having 2 opinions!
Hiya Glen, I watched this vlog at 3.30am (GMT) and throughly enjoyed it, I hope people aint still texting you at stupid O'clock, they shouldn't be doing it anyways, and I hope you have changed your cell phone number, I enjoy your cooking vlogs, I watch them at a later date, say your Sunday cook book show I'll watch that on a Tuesday, this is Choppy in Whitehaven, Cumbria, England
I am intrigued, going to try it. With runaway inflation, I need something that will keep me filled up longer.
Angela Langsbury...Cabot Cove Maine !!!
This recipe sounds kinda yummy! Personally I don’t think I would mind the graininess or crunch. I had a thought that perhaps if wrapped the baked bread tightly in plastic wrap and let age a bit perhaps the oats would soften up in time. I adore steel cut oats they have so much more flavor, I think I’ll give this recipe a whirl but pre soak the oats for a few minutes before. Thank you so much for always bringing us old fashioned recipes to try & enjoy! 💖
This is very interesting recipe. As an American made with Scottish parts. I love oatmeal in many forms. Here in the states we have. A oatmeal called coachoats. They are not rolled or cut. They are coarsely ground. I think that I would use these. To see if it was less crunchy.
Scottish oats are rolled oats and Irish oats are steel cut, in the UK anyway.
Julie, "Murder She Wrote" was set in Cabot Cove, Maine.
I wonder if they used the leftover oatmeal from breakfast. Just a thought. It sounds good though!
Aye laddie, you don't need a machine like that. Use your hands... or you'll feel the back of my hand. (Glen's grandma combined with braveheart)
Always, thank you for the show. I did some reading around because my fillings were cringing at the look of the cake but the taste sounded delicious. I'm thinking if you made an oat bannock it would have been a coarse oat flour as would any stone ground flour used by ordinary (not rich) people. Would the recipe have said a cup of oats or a cup of oat flour. The oat flour would have been smaller than the steel cut oats (something I love) but not as fine as modern baking flour. I went to a re-enactment village decades ago and the gingerbread was of a much coarser grain and not as sweet as modern American things although perhaps as sweet as English biscuits. Hmmm. Now I have to make some and inflict it on my gingerbread loving relatives.
Angela Lansbury's character in "Murder, She Wrote" is in Cabot Cove, but I don't know the state, maybe Main or New Hampshire.
I am going to go to Bulk Barn (in Canada) and buy Scottish oatmeal and give this a try. I predict this will produce a less crunchy product. In Canada, Bulk Barn is the only place my family has found that still sells Scottish oatmeal. This oatmeal is more granular than flaked oats but softer than what you used. Growing up, Ogilvie was a Canadian producer of such oats. (Much loved by my family).
If you haven't watched Shetland, watch it! Amazing series.
@Julie Murder She Wrote was set in Cabot Cove Maine.
We may not "need" that machine but I like the way it preps the doughball before I turn it out to finish kneading without getting fat fingers from sticky dough. Between the Kitchenaid mixer, Ninja blender, and an Instant Pot I can more easily prepare healthy meals and breads at home.
On another note, cooked oats work better in most baked goods. I would have cooked the steelcut oats and adjusted the liquid. I suspect that oatmeal porridge was constantly cooking on the stove in the old country. We use a small crockpot to cook steelcut oats for breakfast. And I put rolled oats through a blender prior to cooking or baking to make it finer. There is a container of these processed rolled oats on the counter that are always ready to use. Maybe not traditional but you can use this to make bana-oat pancakes, add to sprouted bread dough, and as a meatloaf extender.
LOL!!! Love Shetland and Midsomer too!!! Not sure about this Broonie though...on the fence!!!
A big slice of that with a big mug of tea... you could put butter on it.. we used to do that at kids with a dry cake.
You could start with leftover cooked cut oats from breakfast, (my grandmother certainly would have), or cover them with boiling liquid a few hours before. (I make microwave cut oats for breakfast, by putting them and the water in the microwave the night before, heating them to boiling, and leaving them overnight to soak.)