Inspired by the Shipton Mill ‘Focus on Flat or Flatter Breads‘ article this month I thought I’d have a go at making a version of oaty flatbreads. Having made half a dozen for lunch using our Crepe Machine I still had loads of batter left so I thought I’d have a go at making crumpets.
The recipe is roughly based on the ‘staffordshire oatcakes’ recipe from the river cottage bread book but I did quite a bit of reading about them on the shipton mill website and in Elizabeth David’s ‘English Bread and Yeast Cookery‘ book.
Ingredients (makes ~16 crumpets)
110g Wholemeal Flour
110g medium oatmeal
110g farine de ble noir (french buckwheat flour)
5g dried yeast
250ml warm water
250ml whole milk
Ghee for cooking
How to make them
1) Mix the dry ingredients together in a large bowl then add the water and milk, mix well with a whisk then cover and leave for a couple of hours.
2) When the batter is bubbling away heat up a large flat pan (I used our crepe machine which is one of the best bits of kitchen kit we own!) and place the crumpet rings onto the pan to warm up.
3) Put a blob of ghee (or oil) into each ring and spoon the batter in so that it is about 1cm deep.
4) Once the tops have started to set around the edges remove the rings and flip the crumpets over, if you have space you could begin filling the crumpet rings again for the next batch.
5) When the crumpets are golden brown on both sides remove them from the pan and either eat immediately or cool on a cooling rack for toasting later on.
6) eat and enjoy!
(submitted to yeastspotting)