The rowie was originally developed in the 19th century for fishermen sailing from Aberdeen harbour. The high fat and salt content served two vital purposes: They could last for two weeks at sea without going stale.
They provided a calorie-dense energy source for the physically demanding work on the North Sea.
Aberdeen Rowie
Ingredients
- 4 Cups Bread flour
- 2 1/4 Tsp Active dry yeast
- 2/3 Tbsp Granulated sugar
- 1 Tsp Salt
- 1 Cup Butter unsalted
- 1/2 Cup Lard or Crisco Shortening
- 1 1/2 Cups Water, tepid
- Flour for kneading
Instructions
- Mix the yeast, sugar and water in a medium bowl and set aside.
- In a large bowl, mix the flour and the salt.
- Slowly add the liquid to the dry ingredients, mixing with a fork to bring it together.
- Turn the mixture into the bowl of a stand mixer fitted with the dough hook. Dust with a little extra flour if it is too stick to handle. Knead in the mixture until smooth and elastic.
- Form the dough into a ball and place in a large mixing bowl to rise for about an hour. Make a large cross, cover with cling film and leave in a warm lace to proof.
- Measure out the butter and lard and cut into small pieces. Set aside to come to room temperature.
- After the dough has risen turn it out onto a lightly floured work surface. Kneads gently then roll out into a rectangle about 1/2 inch thick with the short edge toward you.
- Beat the butter and lard together using a wooden spoon. Divide into three portions.
- With your hands spread one third of the buter lard mixture over the two thirds of the dough closeseet to you, leaving the farthest third . Bring the farthest third forward to cover the middle third then bring the bottom third up over the top..
- Wait 30 minutes then repeat the process after tuning the stack 90 degreees to how it was folded the first time..
- Wait another 30 minutes and repeat the process for the third time. Remember to rotate 90 degrees.
- Roll the dough out to about 3/4 inch and cut into 15 equal pieces. Shape them into rounds andd place on a parchment lined baking rtay. Cover with cling film and leave t proof for the final 30 minutes. Leave enough space between for the to expand.
- Preheat the oven to 400ºF. When the final proof has finished bake for 15 to 20 minutes. Check at the 15 minute mark. They are done when a light golden brown.
- Place on a cooling rack to cool and for any exxcess fat to drain onto a tray place under the rack.
- Eat when cool enough or later spread with butter or jam.
Nutrition
Serving: 1RollCalories: 326kcalCarbohydrates: 31gProtein: 5gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 37mgSodium: 243mgSugar: 1g