This traditional Hairy Bikers Stottie recipe creates a hearty, round loaf of bread from North East England. Made with strong bread flour, fast-action yeast, a little sugar, and a touch of olive oil, this recipe creates a dense, chewy bread with a soft interior and a crisp, browned crust. The result is a savory and deeply satisfying loaf that’s perfect for a hearty lunch or as an accompaniment to a warming meal. This recipe is great for a cozy afternoon of baking and makes a large loaf that can serve up to 8 people.
Hairy Bikers Stottie Ingredients
- 800g strong white bread flour
- 15g salt
- 7g sugar
- 2 packets (11g each) of fast-action dried yeast
- 500ml lukewarm water
- 35g olive oil
How To Make Hairy Bikers Stottie
- Activate the yeast: In a large bowl, mix the lukewarm water, sugar, and yeast together. Cover it and set it in a warm place for about 15 minutes, or until a thick froth forms on the surface. This shows the yeast is active and ready to use.
- Combine dry ingredients: In a separate large bowl, sift the strong bread flour and salt together. Make a well in the center of the flour mixture.
- Mix the dough: Pour the frothy yeast mixture and the olive oil into the well. Using your hand or a stand mixer with a dough hook, mix the ingredients together until they form a rough ball of dough.
- Knead the dough: Turn the dough out onto a floured surface. Knead the dough vigorously for about 10-15 minutes, until it becomes smooth, shiny, and elastic. If using a stand mixer, knead on medium speed for about 10 minutes.
- First rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean tea towel or plastic wrap, and let it rise in a warm spot for about one hour, or until it has doubled in size.
- Shape the stottie: Once the dough has risen, punch it down to release the air. Divide it into two equal pieces. Roll each piece into a flat, round disc about 1 inch (2.5 cm) thick. Place the discs on a floured baking tray.
- Final prove: Prick the top of each stottie twice with a fork. Cover them again with a tea towel and let them prove (a second, shorter rise) in a warm place for another 30 minutes.
- Bake the stottie: Preheat your oven to 425°F (220°C). Place the stotties in the oven and bake for about 15-20 minutes, or until the tops are lightly browned and they sound hollow when you tap the bottom.
- Cool: Once baked, transfer the stotties to a wire rack to cool completely before slicing.
Recipe Tips
- Don’t skimp on the kneading. The word “stottie” comes from the word “stot,” meaning “to bounce,” and a proper stottie should be dense and chewy. This texture comes from thorough kneading, which develops the gluten in the flour.
- Use strong white bread flour. This type of flour has a higher protein content, which is essential for developing the gluten structure needed to make a chewy, robust bread like a stottie.
- Check your yeast is active. The step of combining the yeast, sugar, and water and letting it froth is a crucial test. If your mixture doesn’t become frothy after 15 minutes, your yeast may be old or expired, and you’ll need to start again with fresh yeast.
- Heat is key for the final texture. Traditionally, stotties were baked on the floor of a cooling oven. To mimic this, start with a very hot oven and bake quickly to get that classic dense crumb and firm crust.
What To Serve Stottie
Stottie is a very versatile bread. The traditional way to serve it is with a filling of ham and pease pudding, a regional classic. It’s also fantastic as a sandwich base for a hearty breakfast sandwich with bacon, sausage, and eggs. You can slice it horizontally and fill it with any of your favorite sandwich fillings. For a simple treat, serve a slice with a generous spread of butter, cheese, or your favorite jam.
How To Store Stottie Leftovers
- Refrigerate: Store the stottie in a paper bag or bread box at room temperature for 2-3 days. You can also place it in an airtight container in the refrigerator to keep it from drying out, but it is best enjoyed fresh.
- Freeze: To freeze, wrap the whole or sliced stottie tightly in plastic wrap, then place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw at room temperature and refresh with a quick toast or a few minutes in a warm oven.
Hairy Bikers Stottie Nutrition Facts
- Serving Size: 1/8 of loaf
- Calories: 330 kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 540mg
- Total Carbohydrate: 61g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 10g
Frequently Asked Questions
- Why is my stottie not dense and chewy? A dense, chewy texture is a key characteristic of a stottie. If your bread is too light and airy, it’s likely that you didn’t knead the dough enough or let it rise for too long. Be sure to follow the kneading and rising times carefully to get the desired result.
- What if I don’t have strong white bread flour? While strong white bread flour is recommended for the best texture, you can use all-purpose flour in a pinch. However, be aware that the final bread may not be as chewy or have the same robust structure as a traditional stottie.
- Can I make this recipe in a bread machine? Yes, you can use a bread machine to mix and knead the dough. Simply add the wet ingredients first, followed by the dry ingredients, and use the dough cycle. Once the cycle is complete, you can remove the dough and follow the instructions for shaping and baking.
Try More Recipes:
- Hairy Bikers Focaccia Bread Recipe
- Hairy Bikers Cheese Scones Recipe
- Hairy Bikers Yorkshire Pudding Recipe
Hairy Bikers Stottie Recipe
Description
The Hairy Bikers Stottie recipe creates a dense, chewy round loaf of bread from North East England. Made with strong bread flour, this hearty loaf is perfect for a classic ham and pease pudding sandwich or as an accompaniment to a warming soup.
Ingredients
Instructions
- Activate the yeast: Mix water, sugar, and yeast. Let it froth for 15 minutes.
- Combine dry ingredients: Sift flour and salt into a bowl.
- Mix the dough: Add the yeast mixture and olive oil to the flour. Mix until a dough ball forms.
- Knead the dough: Knead for 10-15 minutes until smooth and elastic.
- First rise: Place the dough in a bowl, cover, and let rise for 1 hour.
- Shape the stottie: Punch down dough, divide, and roll into two 1-inch thick discs.
- Final prove: Prick with a fork, cover, and let rest for 30 minutes.
- Bake the stottie: Bake at 425°F (220°C) for 15-20 minutes.
- Cool: Transfer to a wire rack to cool completely.
