Traditional Stottie Recipe

10

Well, the world’s gone upside down…

We’re all cooped up inside, allowed out once a day and there’s nee stotties left!!

So here’s a quick and easy traditional stottie recipe for you to make at home while we’re all in lockdown. They don’t take too much work and are great fun to make with the kids.

They take a bit of elbow grease mind, as you need to knead the dough for 10-15 minutes. This is a traditional recipe which you might find a little tougher than some of the store-bought versions, but it’s a really tasty loaf!

The term comes from our local word ‘Stott’ which means bouncy, so you can understand why it’s a bit more doughy. Anyhoo, less chattin’ and more snackin’

 

Traditional Stottie Recipe

Ingredients

  • 600 g strong white flour
  • Tsp salt
  • 14 g Fast action yeast
  • Tsp sugar
  • 1/2 tsp white pepper
  • 125 ml milk 175ml water Mixed and warmed

Instructions

  • Mix the flour salt, sugar, pepper and yeast.
  • Add water/milk and mix well
  • Knead the dough for 10-15 until forms a single smooth ball.
  • Cover and leave to rest for 1 hour.
  • Knock the dough down and split into two balls.
  • Roll into even disks between 25-30cm.
  • Cover and leave for 10 minutes.
  • Prick with a fork several times and push an indent into the middle with your finger.
  • Bake at 180°C for 20 minutes, or until crisp and starting to brown.
  • Enjoy best fresh out the oven!!

10 COMMENTS

  1. 5 stars
    Brilliant recipe for Stottie…just like me Mam used to make. I left the North East a long time ago and looked for a recipe and thankfully found this one….perfect Stottie… thank you x

  2. I tried to make this but ended up with a very dry flakey dough. I followed recipie to the letter. Have I done something wrong?

    • Hi Graeme, not sure where it might have gone wrong. The video on the page is shot for shot of what I did and know a few others who tried the recipe with success. Did the dough rise properly as in the video?

    • I found the same, Graeme. The mixture was very dry even before leaving to rise, giving the impression there was either too much flour or too little liquid (despite following the list of ingredients and instructions what I thought was faithfully) It hasn’t put me off trying a second time and hopefully success!

  3. I agree with the recipe bit but the baking of the stottie is incorrect. Being a time served baker personally I would bake these on the hob on a medium heat in a non stick pan.

    Traditionally the Stottie what’s called an oven bottom stottie, basically meaning that when baked you put them directly on to the bottom of a bakers oven With the door open To replicate this the only way you can do it is in a dry nonstick frying pan.

    Personally I would also allow the dough to double in size before using knocking back and allowing to rise a second time. There’s a little trick we used to use in bakery’s so we would only have to rise once and this is Improver. You get it on Amazon for around £8 for 100g this amount should last you for ages as you only add 1g to every 100g of flour.

  4. 4 stars
    I’ve heard it called oven-bottom cake and my Auntie Martha, from South Shields,who was a whizz at them- she called it New Cake….
    Best commercial stotty I ever had was from Makie’s bakery in Stanhope Road in S/S.
    Greggs are OK, but not really the proper stotty

    • I’m from South Shields myself. Not sure Makie’s bakery is still there, but I thoroughly enjoy Lee’s Bakery on Stanhope road.

  5. My Gran told me it’s best is to turn the oven off after 10-12 minutes and leave the bread to finish for another 30 minutes You get a proper crust and a chewy bread inside.
    Nothing better than supper of scalding tomato soup and ham and pease pudding sandwiches on a freezing winter evening.
    Gran is long gone but I can not help but remember her every time I make this and tell my own grandchildren stories of what it was like in the old days living in Gran’s miners terraced house in South Shields.

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