teaspoons dry yeast (1 packet)
2 tablespoons honey
1½ cups rolled oats
2½ to 3 cups all-purpose flour (feel free to use some oat flour here, too), plus more as needed
1 tablespoon kosher salt
2 tablespoons unsalted butter, at room temperature
⅓ cup diced dates
⅓ cup diced candied orange peel
⅓ cup peeled, diced apple
Rolled oats for topping (optional)
In a large mixing bowl, combine the warm water, yeast, and honey. Allow the mixture to sit for around 5 minutes, until it becomes bubbly.
Add the oats, 1 cup of the flour, the salt, and butter to the yeasted water. Stir until completely mixed together, then add the fruits and work the mixture until they are evenly distributed throughout. Gradually add the rest of the flour until you have a cohesive mass of dough.
Flour a board or your countertop, and turn the dough out onto it. Adding flour as needed, knead the dough for around 8 minutes. If you poke it and it bounces back, you’re done.
Place the dough in a greased bowl and cover it with a clean dish towel. Put it in a warm place until it has doubled in size. Then punch it down and divide it in half. Form the dough into two round loaves. Wet the top of each loaf with a little water, then sprinkle it with rolled oats. Using a sharp knife, lightly score the top with an X shape.
Place these loaves on a baking sheet and allow them to sit, covered with a clean tea towel, for about 1 hour, or until they have doubled in size again.
Preheat the oven to 400°F.
Bake the loaves for around 30 minutes, or until they are golden brown.
Ideally, you should allow the loaves to cool for at least 10 minutes before cutting into one, but given how good this bread smells, you might have trouble leaving it alone.
Cream of Mushroom and Snail Soup
The first dish was a creamy soup of mushrooms and buttered snails, served in gilded bowls. Tyrion had scarcely touched the breakfast, and the wine had already gone to his head, so the food was welcome. He finished quickly
. —A STORM OF SWORDS
Medieval Cream of Mushroom and Snail Soup
Oystres en grauey.—Take gode Mylke of Almaundys, an drawe it wyth Wyne an gode Fysshe broþe, an sette it on þe fyre, & let boyle; & caste þer-to Clowes, Maces, Sugre an powder Gyngere, an a fewe parboylid Oynonys y-mynsyd; þan take fayre Oystrys, & parboyle hem in fayre Water, & caste hem þer-to, an lete hem boyle to-gederys; & þanne serue hem forth
—TWO FIFTEENTH-CENTURY COOKERY-BOOKS
Serves 4Prep: 5 minutesCooking: 25 minutes
Pairs well with Medieval Pease Porridge ,
Crusty White Bread , white wine
This dish is very different from modern soups, and typically medieval in its flavors. The almond milk in the broth and strong spices such as clove and mace give the soupa character all its own. While intended to be made with oysters, the original recipe brilliantly accommodates the substitution of escargots.
2 tablespoons unsalted butter
1 medium onion, minced
½ cup white wine
½ cup fish stock
1 cup small mushrooms or roughly chopped larger mushrooms
1 tablespoon sugar
1½ cups almond milk
1 cup fresh or canned escargots
Pinch of ground ginger
Pinch of ground cloves
Pinch of mace
Melt the butter in a saucepan over medium heat and sauté the onion until the pieces are soft, about 5 minutes.
In a separate pot, combine the wine and fish stock, bring the mixture to a boil, and add the mushrooms. Turn down the heat to low, cover the pot, and simmer for 10 minutes.
Add the sugar and almond milk to the pot with the wine and stock, keeping the mixture hot but not boiling. Add the escargots and cooked onions, followed by spices to taste.
Bring to a boil, stirring constantly, until the soup has thickened slightly. Serve hot.
Modern Cream of Mushroom and Snail Soup
Serves 4Prep: 10 minutesCooking: 30 minutes
Pairs well with Crusty White Bread ,
Summer Greens Salad , Tyroshi Pear Brandy
An inherently rich, flavorful dish, this soup is divine. The creamy texture of the
Emily Kimelman, E.J Kimelman