Alright. You remember last season, when Hotpie made this lumpy bread in the shape (ummm… sorta?) of a direwolf for Arya? That was a super cute moment that has now been topped by it’s own epilogue, in the form of a much prettier direwolf loaf:
Naturally, I had to update things. I got in touch with Karyn Booth, the food stylist for the show, for some tips. She told me that this version is more scone-like than bready, to help keep the dough from rising too much and spoiling the shape. Her ingredients included Irish brown soda flour, whole meal, baking powder, honey, and buttermilk. She also recommended a very sharp knife. Deliciously simple!
This version turns out basic and hearty, full of earthy, wheaty goodness. A little boring on its own, the rustic scone texture is perfect for a schmear of salted butter, or a nice dollop of honey.
I hope you enjoy this updated version!
Hotpie’s Wolfbread, version 2
This recipe makes about 3 wolves. Form any leftover scraps into a biscuit shape and bake alongside the wolves- it will give you something to nibble while you admire your handiwork!
- 2 cup coarse meal
- 3 cups wheat flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- pinch salt
- 6 Tbs. butter
- 4 Tbs. honey
- buttermilk or sour milk
- 1 egg, beaten with a little water, for the wash
Combine the dry ingredients, then rub in the butter. Stir in the honey, followed by the buttermilk, just enough at a time, until you have a nice soft workable dough. Roll out to around 1/2″ thickness, and carefully cut into the direwolf shape with a sharp knife. When you’re satisfied, transfer to a baking sheet lined with parchment paper. Brush all over with the beaten egg.
Bake at 350F for around 20 minutes, or until a lovely golden brown.