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This oatcake recipe includes bacon fat which makes the cakes tastier. They are best eaten either warm or toasted. We stuck them on the grill and melted cheese over them. They were great.

1. Mix four cups of uncooked oatmeal (334 grams) with 2 cups of buttermilk (488 grams). Allow to stand for several hours. Stir occasionally.

2. Add a teaspoon of salt (6 grams), 1/4 (52 grams) to 1/2 cup (103 grams) of bacon grease and enough whole wheat flour to make a stiff dough (240 grams). Form into cake. and allow to sit covered on a floured baking sheet for thirty minutes.

3. Bake in a moderate (350 degree) oven until they begin to brown and feel hard to the touch (about 75 minutes).

These cakes will keep for a long time in the freezer.


The House Barra version of this recipe does not include weights for any of the measurements, nor any measure at all for the wheat flour. I used about 240 grams of wheat flour when I made this recipe.

If you need a substitute for buttermilk: add 2 tablespoons (32 grams) of vinegar or lemon juice to 2 cups (488 grams) of milk. Stir well; let rest at room temperature for about 10 minutes, stirring occasionally.

Possible substitutes for bacon grease: margarine, canola oil, or olive oil.

Recipe adapted from House Barra's "Early Period Grains and Their Uses".

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