|Place of origin||England|
|Region or state||North East England|
A stottie cake or stotty (Northumbrian: stottie kyek) is a type of bread that originated in North East England. It is a flat and round loaf, usually about 30 centimetres (12 inches) in diameter and 4 centimetres (1.6 inches) deep, with an indent in the middle produced by the baker. Elsewhere in the world, bread considered similar to the stottie is known as 'oven bottom bread', though this term is a relative newcomer, given that, prior to the widespread use of cast iron ovens with shelves, ovens were built of brick and only had the bottom available to bake on. One chief characteristic is the heavy and dough-like texture of the bread. Though leavened, its taste and mouth-feel is heavy and very reminiscent of dough. It is heavy and dense because it was only been allowed to prove once rather than the usual twice. This indicates that its origins lie in the breads used to 'test' ovens, and that it may be related to similar breads baked elsewhere in Europe for the same reason. Anecdotal evidence also suggests that some stotties were made with the offcuts of dough when all of the required loaves had been baked.
Stotties tend to be eaten split and filled. Common fillings include ham and pease pudding, but also bacon, egg and sausage. The heavy texture of the bread gives it its name. To "stott" means "to bounce" in Northumbrian, because if dropped it would (in theory) bounce (this could also refer to the fact that it was merely thrown upon the oven floor). Stotting is also used by biologists to describe the jumping behaviour of antelopes in response to predators.
Though originating in the North East, stotties can be found in most parts of Britain, although rarely in the south, and have been offered for sale in branches of Greggs, Morrisons and Waitrose. Stotties sold by supermarkets tend to resemble stotties only in shape; the bread is lighter and more crumbly, resembling a bread roll more faithfully than a baker's stottie.
- "Stottie cake - the taste of home". Shields Gazette. 2017 Johnston Publishing Ltd. 12 January 2011.
- "Foods of England - Oven Bottom Cake". www.foodsofengland.co.uk. Retrieved 2018-09-25.
- Mason, Laura; Brown, Catherine (2010-07-08). The Taste of Britain. HarperCollins Publishers. ISBN 9780007385928.
- Brears, Peter (2014). Traditional Food in Yorkshire. Prospect Books. ISBN 9781909248335.
- "Types of bread". fab flour. Flour Advisory Board. 2015.
- "Definitions: stot". AllWords.com.
- Brief description and recipe, CooksInfo.com
|This bread-related article is a stub. You can help Wikipedia by expanding it.|