A Feast of Ice & Fire: The Official Companion Cookbook
11⁄2 cups warm water
21⁄4 teaspoons dry yeast (1 packet)
2 tablespoons honey
11⁄2 cups rolled oats
21⁄2 to 3 cups all-purpose flour (feel free to use some oat flour here, too), plus more as needed
¼ teaspoon ground black pepper
1 tablespoon kosher salt
2 tablespoons unsalted butter, at room temperature
1⁄3 cup diced dates
1⁄3 cup diced candied orange peel
1⁄3 cup peeled, diced apple
Rolled oats for topping (optional)
In a large mixing bowl, combine the warm water, yeast, and honey. Allow the mix- ture to sit for around 5 minutes, until it becomes bubbly.
Add the oats, 1 cup of the flour, the salt, and butter to the yeasted water. Stir until completely mixed together, then add the fruits and work the mixture until they are evenly distributed throughout.
Gradually add the rest of the flour until you have a cohesive mass of dough.
Flour a board or your countertop, and turn the dough out onto it. Adding flour as needed, knead the dough for around 8 minutes. If you poke it and it bounces back, you’re done.
Place the dough in a greased bowl and cover it with a clean dish towel. Put it in a warm place until it has doubled in size. Then punch it down and divide it in half. Form the dough into two round loaves.
Wet the top of each loaf with a little water, then sprinkle it with rolled oats. Using a sharp knife, lightly score the top with an X shape.
Place these loaves on a baking sheet and allow them to sit, covered with a clean tea towel, for about 1 hour, or until they have doubled in size again.
Preheat the oven to 400°F.
Bake the loaves for around 30 minutes, or until they are golden brown.
Ideally, you should allow the loaves to cool for at least 10 minutes before cutting into one, but given how good this bread smells, you might have trouble leaving it alone.