Hairy Bikers Stottie Recipe

This dense, chewy Hairy Bikers Stottie Recipe is made with strong white bread flour, lard, and a mixture of warm milk and water, and is ready in just under two hours. The heavy dough is proven just enough to create that signature ‘stott’ or bounce when dropped, rather than a light, airy crumb. I love serving this iconic North East bread split and filled with thick slices of ham and pease pudding.

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Why This Classic Works

I always wondered why my previous attempts at stottie cake turned out like fluffy baps instead of the heavy, flat loaves I remember from Newcastle bakeries. The secret lies in the single heavy rise and a much shorter second prove after shaping; this stops the dough from springing up too much in the oven, preserving that dense, chewy texture that defines a true stottie.

Using a mixture of milk and water, rather than water alone, gives the crumb a tenderness that balances the heavy crust perfectly. It took me a few tries to get the thickness right, but rolling the dough out to exactly 2cm before the final rest ensures you get the authentic ratio of golden crust to soft white interior.

Hairy Bikers Stottie Recipe Ingredients

• 500g strong white bread flour
• 1 ½ tsp fine sea salt
• 1 tsp caster sugar
• 7g sachet fast-action dried yeast
• 15g lard (or butter), softened
• ½ tsp white pepper (optional, but traditional)
• 150ml warm milk (tepid, not hot)
• 150ml warm water
• Extra flour for dusting

How To Make Hairy Bikers Stottie Recipe

1. Mix The Dry Ingredients: Place the strong white flour, salt, sugar, white pepper (if using), and dried yeast into a large mixing bowl. rubbing the softened lard into the flour with your fingertips until it vanishes into the mixture.
2. Form The Dough: Combine the warm milk and warm water in a jug. Make a well in the centre of the flour and pour in the liquid, mixing with a wooden spoon or your hand until a rough, shaggy dough forms.
3. Knead Thoroughly: Tip the dough onto a lightly floured surface and knead effectively for 10 minutes until it becomes smooth, elastic, and bounces back when pressed.
4. First Rise: Place the dough into a lightly oiled bowl, cover with cling film or a damp tea towel, and leave in a warm place for about 1 hour, or until it has doubled in size.
5. Shape The Stottie: Turn the dough out and punch it down (‘knock back’) to remove the air. Roll it into a large ball, then use a rolling pin to flatten it into a round disc approximately 25cm (10 inches) wide and 2cm thick.
6. Second Rise & Prick: Transfer the disc to a dusted baking tray and cover loosely for just 15–20 minutes. While it rests, preheat your oven to 200°C (180°C fan). Before baking, prick the surface all over with a fork and press a deep indentation in the centre with your thumb (this stops it doming).
7. Bake: Bake on the middle shelf for 20–25 minutes until the stottie is golden brown and sounds hollow when tapped on the base. Wrap it in a clean tea towel immediately after removing from the oven to keep the crust soft.

Recipe Tips

• The ‘Stott’ Factor: Authentic stotties should be heavy. Do not over-prove the second rise; you want the texture to be dense and chewy, not airy like a bloomer.
• Use The Towel Trick: Wrapping the loaf in a tea towel the second it comes out of the oven traps the steam, which softens the crust—crucial for that proper stottie mouthfeel.
• Fat Matters: While you can use butter or oil, lard provides the traditional savoury flavour and shortness that makes the crumb tender.
• Pricking is Essential: Don’t be shy with the fork. Docking the dough thoroughly prevents it from rising into a giant balloon in the hot oven.

What To Serve With Stotties

The absolute classic pairing is a ‘ham and pease pudding’ sandwich, a staple of the North East that uses the dense bread to hold the heavy filling. Alternatively, slice a wedge horizontally and fill it with thick-cut bacon and brown sauce for a breakfast that will keep you going all day.

How To Store

Stotties are best eaten on the day they are baked but will keep in a bread bin for up to 2 days. They freeze brilliantly; simply slice the loaf in half or into wedges, wrap tightly in foil and plastic, and freeze for up to 3 months.

FAQs

Why is it called a stottie?
The name comes from the Geordie word ‘to stott’, meaning to bounce. The bread was traditionally so heavy and dense that it was said if you dropped it, it would bounce (stott) off the floor.

Can I use wholemeal flour?
You can substitute half the white flour for wholemeal, but it will make the loaf even heavier. For the traditional texture, strong white flour is the standard choice.

Why do I need to make a dent in the middle?
The central depression, often made with a thumb or the end of a rolling pin, prevents the centre from rising too high, ensuring the loaf remains flat and cooks evenly across the middle.

Nutrition

• Calories: 320 kcal
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 850mg
• Total Carbohydrate: 60g
• Protein: 10g

Try More Recipes:

• Hairy Bikers Oxtail Stew Recipe
• Hairy Bikers Parkin Recipe
• Hairy Bikers Onion Gravy Recipe