VegetarianNorth East English cuisine Baking

Stottie Cake

Name: Stottie Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: North East English
Ingredients: 450 g strong white bread flour; 1.5 tsp Fine sea salt; 1 tsp caster sugar; 7 g fast-action dried yeast; 25 g Unsalted butter; 200 ml warm water; 100 ml warm whole milk; 20 g coarse semolina

A traditional North East flat round loaf with a dense, chewy crumb and an indented centre, made for splitting and filling generously.

🇬🇧United Kingdom· North East England

Prep: 25 min
Cook: 25 min
Total: 50 min
Servings: 4
Difficulty: Medium
Calories: 485 kcal

Ingredients

0 of 8 gathered

Servings

450 g strong white bread flour — plus extra for dusting
1½ tsp Fine sea salt — approx 10g
1 tsp caster sugar — to feed yeast
7 g fast-action dried yeast — 1 sachet
25 g Unsalted butter — softened at room temperature
200 ml warm water — lukewarm to the touch
100 ml warm whole milk — lukewarm to the touch
20 g coarse semolina — for dusting the baking tray

Equipment

•Large mixing bowl
•Rolling pin
•Baking tray
•Fork
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 485 kcal
fat: 8 g
carbs: 88 g
fibre: 4 g
protein: 15 g
calories: 485 kcal

Instructions

1
Mix the strong white flour, salt, caster sugar, and dried yeast together in a large mixing bowl.
2
Rub the softened butter into the dry flour mixture using your fingertips until fully combined.
3
Pour in the warm water and warm milk, stirring with a wooden spoon to form a soft dough.
4
Turn out onto a lightly floured worktop and knead vigorously for 10 minutes until smooth and stretchy.
5
Place the dough in an oiled bowl, cover with a clean tea towel, and leave for 1 hour until doubled.
6
Knock back (punch down to release trapped air) the dough and roll it out into a 20 cm round disk.
7
Transfer the round onto a baking tray dusted generously with coarse semolina.
8
Prick the entire surface with a fork and press an indentation into the centre with your thumb.
9
Cover loosely and prove (allow to rest and rise slightly) for 25 minutes until lightly puffed.
10
Bake at 220°C (200°C fan) on the lowest shelf of the oven for 20 to 25 minutes.
11
Transfer to a wire cooling rack and wrap in a clean tea towel to keep the crust soft.

Chef's tips

Baking on the lowest oven shelf mimics the traditional method of baking on the hearth or oven floor. Wrapping the warm stottie in a tea towel immediately after baking is crucial for achieving its signature soft, chewy crust rather than a crisp one. Avoid letting the dough over-prove before baking, as a true stottie should remain relatively flat and dense.

Ingredient substitutions

unsalted butter → lard or vegetable shortening
whole milk → water
coarse semolina → extra strong white flour

Storage

Store whole in a bread bin wrapped in greaseproof paper or a bread bag for up to 3 days.

Reheating

Split and warm gently in an oven preheated to 160°C (140°C fan) for 3 to 4 minutes.

Common mistakes to avoid

•Letting the dough rise too high during the second prove, making it fluffy like a standard loaf instead of flat and dense.
•Skipping the fork pricking, which leads to huge air bubbles and an uneven crust.
•Baking on the top shelf, which crisps the loaf too hard before the heavy crumb cooks through.

Serving suggestions

Split in half horizontally and fill with pease pudding and thick-cut boiled ham.Filled with hot bacon, fried egg, and brown sauce for a hearty breakfast sandwich.Served warm and cut into quarters with a bowl of beef broth or mince and dumplings.