“Tyrion listened with half an ear as he sampled sweetcorn fritters and hot oatbread baked with bits of date, apple, and orange, and gnawed on the ribs of a wild boar.” -A Storm of Swords
Oatbread

Our Thoughts:

This is a really fantastic bread. Each bite has a different combination of fruity filling, but the entire loaf is soft and delicious, with the oats providing a subtle heartiness. A bite with a bit of candied orange peel is so utterly sweet and wonderful that it will keep you coming back for more and more. A bit of fresh butter or honey pairs extremely well, and try it alongside a glass of iced milk.

Get the recipe in the Official Cookbook!

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23 Responses to Oatbread w/bits of date, apple, and orange

  1. Oh me oh my that looks scrumtious! I can’t wait to make it!!

  2. michael says:

    I was wondering if you could put any of the estimated rising times for this bread. It seems delicious!

  3. I’ve been looking for recipe like this ever since reading the book! (coincidentally, GRRM’s description reminded me of a childhood favorite :D)
    Thank you, trying it this weekend!

  4. Pam says:

    Wow! I just made this and it was so easy–as long as you have enough time. I’ve never made bread before with yeast, so I was going by sight and feel. I let it rise the first time for about 2.5 – 3 hours in a slightly warmed oven (130 degrees F and then shut off before putting in the loaf). For the second rising, I left the loaves in the warmed oven for about 2.5 hours (but they were probably ready in about 2). Modifications to recipe–I used 1/2 c. diced apples, 1/2 c. raisins and 1/3 c. chopped pecans. Delicious! Also note, having never made bread before, I worried that two loaves to a baking sheet wouldn’t leave them enough room to bake, but the rising is what makes them get bigger, not the baking. So don’t worry if they get too close on the baking sheet–they’ll be fine. Thanks for such a lovely recipe!

  5. I’ve made this recipe twice now. So delicious! The first recipe I’ve made from this blog although I drool over nearly everything. Can’t wait for the book!

  6. wowzers says:

    This was delicious! This recipe is definately a new favorite!

  7. Nathan says:

    Out of curiosity, did you peel your apples before dicing them?

  8. rar says:

    I’m trying to make this recipe now, but I had a lot of trouble kneading the dough. It was really really sticky and most of it seemed to end up on my hands. I gave up after a while and put it in a warmed oven to rise, hoping that it wouldn’t be too big an issue… Any advice for next time? I’m a complete beginner, so was there some obvious tip I should have known?

    • Needs Mead says:

      No worries! Next time, you can continue to knead in more flour until it’s less of a sticky mess, and more of a proper ball of dough. The measured amount of flour is what goes into the dough, but I almost always need a good bit more for the kneading!

  9. Kim Knapp says:

    I spent several minutes trying to figure out what a “creased bowl” is… then I realized you must have meant a “greased” bowl. :-)
    this recipe sounds amazing, I can’t wait to try it!!

  10. MAdele says:

    This looks amazing! I have a couple of questions:

    1) How many grammes is a packet of yeast? I don’t know if the packets I can get here (Japan) are the same size as the ones you’re referring to.

    2) My oven is very small, so I’m not sure I’ll be able to bake both loaves at once. If I bake them one at a time, should I do anything special with the second loaf (keep it warm?) while the first one bakes? Or should I just halve the recipe?

    Thanks in advance!

    • Needs Mead says:

      Hi! I believe that a packet of yeast is about 7 grams, or 2 teaspoons. You can certainly bake the loaves one at a time. I’d recommend doing this, since you’ll be sad once you’ve devoured the first one if there isn’t another! :)

  11. Harbinger says:

    Oooh, made this today, so yummy! I had to add a lot of flour when I was kneading though, didn’t taste too floury. I double checked to be sure. And did extensive taste tests with leftover candied orange peel…ahem.

  12. Beth Mizuno says:

    Delicious. But I was a little confused. The recipe calls for water to be mixed with the yeast and the honey — and I used the full 1 and 1/2 cups at that point. And then I got further along and saw that the recipe called for water again. I didn’t add any — seeing as I had used it all up. And good thing, too, as the dough was very wet and I used up a lot of flour in the kneading process. Was the second reference to water a typo?

  13. D says:

    My kids gave me the book for Christmas, and I’ve been enjoying it! Tried this today, and it turned out beautifully. I decided to make 12 rolls instead of 2 loaves, and that worked well.

    One question — the recipe called for a whole tablespoon of salt. I normally use that much for bread recipes with at least twice as much flour, so I decided to only use 1 tsp. instead, and it was fine. Any thoughts?

    • Chelsea says:

      Kosher salt and table salt usually measure out differently, so if you swapped less table salt in for more coarse salt, they would be about the same measure in the end. So long as it was tasty, I deem it a success! :)

  14. Sing-Yi Feng says:

    The first time I made this recipe, I found that the dough spread out too much and the loaves ended up being very tasty flatbread. I then tweaked Jim Leahey’s recipe for no knead bread with your recommended amount of dates, apples, candied orange peel and oats and made one loaf instead of two. It came out beautifully and best of all, no kneading!

  15. Quentin McHugh says:

    Made this yesterday and it was great. Turned out picture perfect and was relatively easy to make. The fruit on the inside just gives it a great taste.

  16. PatW says:

    I used the bread machine on the “Dough” setting. Dough was too wet at first, but I threw in enough whole wheat flour to bring it to the right consistency. It was still very soft when I took it out of the machine, so I just kneaded in a little more flour. I chose to put it in a bread pan for the final rising and baking. Results were excellent. I had some for breakfast this morning with eggs on top and a sweet-savory sausage on the side. Delicious.

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