Free The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) by Alan Kistler

doubled in volume, about 2 hours.
Coat three 9" × 5" loaf pans with pan spray, and line the bottom and short sides of each pan with a strip of parchment. (If you don’t have pan spray and parchment, grease the bottom and sides of pans with vegetable shortening.) Stir risen batter and divide evenly among prepared pans. Cover and set aside to proof for 30 minutes, or until dough rises to the top of the pans. Preheat oven to 350°F.
Bake risen loaves until golden brown and hollow sounding, about 45–50 minutes. Cool 10 minutes, remove from pans, and cool completely on a rack.
    A Word of Wisdom
    Barley is a favorite grain for malting. Bakers use barley malt as a sweetener and brewers swear by it when making beer. Pairing this with a brew like Direwolf Ale or Merman’s Black Stout would be a perfect match.

Black Brothers’ Oat Bread
    Warm, thick slices of this breakfast bread would thaw any ranger to the core. Whether you’re eating it with a pat of butter or covering it with Northmen’s Soft-Boiled Eggs and Bacon , the Black Brothers’ Oat Bread can even fill Qhorin Halfhand’s stomach. ( A Clash of Kings , Chapter 43 — Jon)
    Makes 2 loaves
    2 1 ⁄ 2 cups boiling water
    1 3 ⁄ 4 cups steel-cut oats
    1 cup raisins
    1 tablespoon plus 1 pinch kosher salt
    3 tablespoons butter
    1 ⁄ 2 cup warm milk
    3 tablespoons brown sugar
    1 3 ⁄ 4 teaspoons active dry yeast (1 package)
    1 cup whole wheat flour
    4–6 cups bread flour
    1 ⁄ 4 cup cornmeal
    1 large egg
    1 cup rolled oats (not quick cooking)
In a large bowl, combine water, steel-cut oats, raisins, 1 tablespoon salt, and butter. Stir together, then let stand 30–45 minutes, until oats have softened. Set aside.
In another large bowl, combine milk, brown sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add whole wheat flour and oat mixture; stir to combine. Add enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.
Line a baking sheet with parchment or grease the sheet lightly. Sprinkle sheet with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into oblong loaves. Place onto prepared pan, seam-side down. Dust with flour, cover loosely with plastic wrap, and set aside to proof for 30 minutes. Preheat oven to 375°F.
Whisk egg with a pinch of salt and brush across the surface of risen loaves. Sprinkle liberally with rolled oats, and using a serrated knife, cut decorative slash marks into the surface of the dough, about 1 ⁄ 2 -inch deep. Place a pan of cold water at the bottom of the oven to create steam, and bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack before serving.
    A Word of Wisdom
    Oats boast so much protein that they are considered one of the most nutritious grains. The Night Watch would likely keep several oat varieties on hand for their culinary needs, including groats, steel-cut, and rolled.

Umma’s Morning Loaf
    Blind Beth sees the stars in her dreams, but during the day the world is black. Even a task as simple as getting dressed and going to breakfast in the morning becomes a worthwhile practice session, training her senses so she may function without sight. The smell of Umma’s morning loaf is a beacon in the dark for her, a scent to follow to the promise of nourishment and the day’s true beginning. ( A Dance with Dragons , Chapter 45 — The Blind Girl)
    Makes 2 loaves
    1 cup warm water
    3 tablespoons honey
    1 3 ⁄ 4 teaspoons active dry yeast (1 package)
    3 eggs
    1 ⁄ 4 cup olive oil, plus more as needed for tops of loaves
    2 cups fresh or frozen and thawed corn kernels
    1 cup scallions, finely chopped
    1 1 ⁄ 2 cups cornmeal
    1 ⁄ 2 cup whole wheat flour
    3 ⁄ 4 teaspoon kosher salt
    3–4 cups