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A hearty robust bread that is worth chewing.
Photo: two oatcakes ready to serve
Yield: 12 bars about 100 grams each
Prep time: 30 minutes
Rising time: 2 hours
Cook time: 66 minutes
Total time: about 3 hours 15 minutes
150 g whole-wheat flour 10 g psyllium husks 7 g active dry yeast 5 g cinnamon (optional) <1 g ground nutmeg (optional) <1 g ground cloves (optional) 600 g rolled oats 75 g chopped dates 75 g cranberries 75 g canola oil 75 g honey (optional) 525 g warm water
Weigh into a medium mixing bowl the flour, psyllium, yeast, cinnamon, nutmeg, and clove and stir until the mixture is uniform in color and consistency throughout.
Add the rolled oats and mix well.
Add the chopped dates, ensuring that the pieces are about the size of peas. Add the cranberries and mix well.
Add the vegetable oil, and stir thoroughly so that the mixture has a uniform color and texture throughout.
Add the honey, and then the water, stir well to form a thick dough. At first the dough will look like a pasty mixture of wet oat flakes, keep stirring until the dough thickens into a ball and the individual oat flakes are well incorporated.
Photo: dough shaped, before slicing
Turn the dough out onto a baking stone and shape into a loaf that resembles a pizza box (or you may use a baking pan (see Notes below), or loaf pan). My shaped loaf ususally measures about 9 inches by 7 inches and is about 1.25 inches thick (23cm x 17cm x 32mm). The cranberries at the surface of the loaf should be pressed back into the loaf and covered over with dough. Shape and smooth the dough with a spatula until you have the desired size and shape. Use a large knife to cut the dough into 12 bars, then use the spatula to tidy up the edge where the knife displaced the dough.
Photo: dough sliced into bars, edge view
Photo: dough sliced into bars, ready to bake
Cover the dough with a towel, and allow to rise in a warm room for two hours. The dough will rise slightly, do not expect to see a doubling in volume as you would with a typical wheat bread.
Bake the dough in a preheated 325℉ oven for 66 minutes, turning the baking stone halfway around after 33 minutes so that the bread bakes evenly.
Photo: baked oatcakes fresh from the oven
Immediately store the finished bars into airtight containers while they are still hot, so that they do not dry out. Store at room temperature for up to three days, store in the freezer for up to three weeks.
Also see the complete instructions in the main oatcakes recipe at
I usually use whole cranberries, however they have a tendency to protrude from the dough when it is being shaped. I do try to ensure that all the berries are completely embedded within the dough so that they don't get overcooked by being exposed on the surface of the loaf. Coarsely chopping the cranberries reduces this problem - as does using dried cranberries.
Whole-wheat flour may be substituted with all-purpose flour or with your favorite pancake mix or gluten-free flour. You might even get acceptable results using oat flour (dump 150 grams of oats into your food processor or high-powered blender and process it until it is finely ground).
Canola oil may be substituted with butter or margarine, olive oil, coconut oil, or other fats.
The psyllium husks help reduce the tendency to crumble. The recipe works fine without it if you want a softer cake, albeit with more crumbs to clean up.
I do not measure the nutmeg and clove. The amount of each is probably about 1/2 teaspoon; more nutmeg than clove.
This recipe also works well baked in a loaf pan (rather than as flatbread) to an internal temperature of 205℉. If you must bake on a parchment-lined baking sheet or in a 9x13 baking pan I recommend reducing the heat in the oven to 300℉ and bake for about 90 minutes total.
Warm the bars before serving (if desired) for about 1½-2 minutes at 20% power in a microwave oven, or for about 6-8 minutes in a counter-top toaster oven.
The dough weighs about 1,600 grams before baking and yields about 1,300 grams after baking. This provides me 12 servings of slightly more than 100 grams each.
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