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| Try these delicious oatcakes, made with oatmeal and wholemeal wheat flour, leavened with yeast or sourdough and hailing from The Staffordshire Potteries. Oatcakes have a similar texture to Indian dosa, but with a wonderful nutty flavour. Most commonly served with a cooked breakfast, but they also taste wonderful with a variety of sweet and savoury toppings. |
Oatcakes may originally have been made with just oatmeal, but modern recipes tend to go for a 50:50 ratio with wholemeal wheat flour, as the gluten gives better structural integrity. In our recipe we use rolled oats blended into a rough oatmeal and YQ Wheat Flour.
You can make this recipe with yeast or sourdough. If you’re using sourdough remember to start the batter the night before, with a lively refreshed starter.
Pleased note that Wakelyns starter is a low hydration starter and you may need to take away some of the liquid if you are using a 100% hydration starter.
Make roughly 9 oatcakes
Ingredients
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Method
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These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
Orfhlaith Noone's addition of Guinness to Irish soda bread give it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!
