In anticipation of the third season of Game of Thrones release on March 31st, this week we will feature recipes that could or would have been served up to the many wearied characters. Game of Thrones is based on George R.R. Martin’s, “A Song of Fire and Ice” series. Full of political intrigue, complex characters and dragons. Yep, you had me at dragons. There is a food blog dedicated to recreating recipes that are mentioned in the series. The author painstakingly researched old medieval recipes and did their best to recreate them.
I decided to try the Brown Oatbread recipe. This bread is light and moist in the center with a perfect crusty top. This would do well with a chicken dish or served with cheese and wine. I made a whipped cinnamon honey butter for my loaf and it was amazing. This is wonderful with jam or plain butter as the original author suggests. It is quite easy to make, however be forewarned that it is time consuming as you have to wait for the dough to rise. Cheers and enjoy!
|Prep Time:||Cooking Time:||Difficulty:||Serving Size:|
|1 ½ hour||40 min||Easy||1 loaf|
- 2 C boiling water
- ½ C molasses
- 2 TBS. Butter
- 1 C rolled oats (not the instant kind)
- 1 TBS yeast
- ½ tsp coarse salt (I used regular and it was fine)
- 2-2 ½ C flour
- 1 TBS melted butter
- Combine the boiling water with the molasses and butter. Stir until it is well incorporated. Pour the mixture over the rolled oats and let it sit for 30 min.
- When the mixture is warm to the touch, but not hot, stir in the yeast. Let it sit for 15 minutes.
- The mixture should be light and slightly bubbly. Add salt, and gradually and gently mix in the flour.
- Grease a small mixing bowl and transfer the dough. Cover and let it sit for 30 minutes.
- The dough should double in size. Grease a large loaf pan. Transfer the dough to the bread pan. Brush with melted butter and cover. Let it sit for another 30 minutes.
- Preheat oven to 350F. The dough should have doubled in size again. Place into the oven and bake for 40-45 minutes or until the loaf is a golden brown.
- Let the loaf to cool down for 30 minutes and then transfer to a plate. Slice and serve.
This recipe was adapted from the Inn at the Crossroads blog.