📝 About This Recipe
Hailing from the North East of England, the Stottie Cake is a legendary flat, heavy-textured bread known for its unique 'chew' and signature central indentation. Traditionally baked on the cool floor of a coal-fired oven, its name comes from the Geordie word 'stott,' meaning to bounce, referring to its dense, resilient crumb. This rustic masterpiece is the perfect vessel for hearty fillings, offering a satisfying, malty flavor that defines British comfort baking.
🥗 Ingredients
The Dough Base
- 500 grams Strong White Bread Flour (high protein content is essential for the chew)
- 50 grams Wholemeal Bread Flour (adds a touch of rustic color and nuttiness)
- 350 ml Warm Water (approximately 100°F (38°C))
- 7 grams Fast-Action Dried Yeast (one standard sachet)
- 10 grams Fine Sea Salt (crucial for flavor development)
- 1 teaspoon Caster Sugar (to feed the yeast)
Enrichment and Texture
- 25 grams Unsalted Butter (softened at room temperature)
- 15 grams White Vegetable Shortening (provides the traditional 'short' bite to the crust)
- 2 tablespoons Extra Flour (for dusting the work surface and the tops)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the strong white flour, wholemeal flour, sea salt, and sugar until well combined.
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2
Rub the softened butter and vegetable shortening into the flour mixture using your fingertips until it resembles fine breadcrumbs.
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3
Make a well in the center of the dry ingredients and pour in the warm water and the dried yeast. Stir gently with a wooden spoon until a shaggy dough forms.
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4
Turn the dough out onto a lightly floured surface. Knead the dough vigorously for 10-12 minutes. You are looking for a smooth, elastic consistency that is slightly firmer than a standard loaf dough.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and leave to rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
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6
Gently punch down the risen dough to release the large air bubbles. This bread is meant to be dense, so don't be afraid to knock the air out.
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7
Divide the dough into two equal portions. Shape each into a smooth ball, then use a rolling pin to flatten them into discs about 8 inches (20cm) in diameter and 1 inch thick.
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8
Place the discs onto a baking tray lined with parchment paper. Use your thumb or a small dowel to press a deep indentation right into the center of each disc—this prevents the bread from rising too much like a balloon.
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9
Dust the tops generously with extra flour. Cover with a dry cloth and let them prove for a second time for only 30 minutes; we want a controlled rise.
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10
Preheat your oven to 400°F (200°C). If you have a baking stone, place it in the oven now to get searingly hot.
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11
Prick the surface of the dough all over with a fork (docking) to further ensure a flat, dense bake.
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12
Bake for 25-30 minutes. The stotties should be a pale golden brown, not dark. They should sound hollow when tapped on the bottom, but still feel heavy.
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13
Immediately wrap the hot stotties in a clean, dry tea towel as they come out of the oven. This traps the steam and ensures the crust stays soft and pliable rather than crunchy.
💡 Chef's Tips
Use a mix of butter and shortening to get the authentic texture; shortening provides that specific 'bakery' mouthfeel. Do not over-prove the dough during the second rise, or it will become too airy and lose its signature 'stott'. Always wrap the finished bread in a towel while cooling to achieve the classic soft, non-crusty exterior. If your oven has a steam function, avoid using it; the Stottie thrives in a dry heat environment. Ensure your salt is fully incorporated, as the saltiness is a key flavor profile of this regional bread.
🍽️ Serving Suggestions
The classic: Split and fill with thick-cut pease pudding and hot boiled ham (Ham and Pease Pudding). Serve toasted with a generous lashing of salted Northumbrian butter. Use as a base for a 'Full English' breakfast sandwich with runny fried eggs and crispy bacon. Pair with a hot bowl of beef stew or Scotch broth for dipping. Best enjoyed with a strong mug of Builder’s tea.