Iain Rowan posed good questions, and has been a great pesterer to actually answer them. The interview with me is only one of his series, "Writers talk about writing".
Heat the oven to bloody hell (220 C or about 420 F)
Toss in flour-strewn baking sheet.
In a big bowl, throw
3 (metric *) cups unbleached flourRub the oats till they're broken up somewhat, and add
2 cups rolled oats
1 and a half (metric) teaspoons saltMix.
2 teaspoons bicarbonate soda
Shake liquid in a jar. Dump into dry ingredients and mix all fast with a wooden spoon and with maximum cheap satire(cuttingly). Turn out onto table. The mixture will be rough, and might need some more liquid, or maybe some more flour. Bully quickly into brick (on its side) and cut the top three times.
- 1 mix of half to one cup yogurt (or sour cream or kefir or sour milk or buttermilk or milk soured with a teaspoon or two of lemon juice)
- and water, to equal a total of 2 cups liquid (the bread above is 1 cup thick tart homemade yogurt to 1 cup water)
- 3 tablespoons olive oil
Toss, literally, onto hot baking sheet in oven.
Reduce temperature to medium heat (170 C or about 350 F)
Bake 60 minutes.
Cool on rack, and cover and store in tea towel or any old thing that will breathe (anything woven, that is)
This bread smells wonderful, has a toothsome crust, and a dense internal texture like fresh Irish soda bread. But unlike Isd, it keeps excellently. Fabulous toasted. Walnuts and dates have begged to be included in it. Blackcurrant jam has declared fealty. Cheeses, however, have fought to sit upon its hunks.
* Non-metric measurers can be used, as this is all to-taste anyway, and flour measured by volume can mean anything, as does the amount of liquid added. Today, for instance, some big-eyed goddess is crying melodramatically somewhere Above, and even the talcum powder is getting sympathetic.