No. 3611 — Tolokno (Steamed, Roasted Oat Flour)
English historical translation of Molokhovets recipe No. 3611 from the 1901 Russian cookbook, retaining original methods and measures.
Sift oats into a clay or cast-iron pot, filling it halfway. Cover the grain with a clean cloth and add hot water to fill the vessel.
Set in a stove while the fire is burning and top up the water as it evaporates.
When the fire has burned down, lift out the pot and drain the oats in a sieve. Sweep all coals and ashes from the oven, heap the oats inside for half an hour, then spread them out and stir often so they dry evenly. Leave in the cooling oven overnight.
The next day remove them, heat the oven again, less strongly this time, spread the oats out and stir regularly to prevent scorching.
When completely dry and cool, pound in a mortar and sift through a sieve three times, regrinding the coarse grains each time.
Finally sprinkle the coarse fraction remaining on the sieve with salted water and grind it to the flour called tolokno.