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Bread

Oatmeal Yeast Bread

A loaf of bread made with oats, yeast, milk, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Oats and wheat work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 473 recipes. Both carry 2-octenal, which smells fatty, green. The science ↓

Oatmeal Yeast Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the oat mixture

  1. Scald the liquid and pour it over the rolled oats, sugar, salt, and fat.

  2. Let the mixture stand until lukewarm, about half an hour.

Make and rise the dough

  1. Add the yeast softened in warm water.

  2. Add the flour and knead the dough.

  3. Let the dough rise until it doubles in bulk.

  4. Knead again and place in a pan.

Bake

  1. When light, bake in a moderate oven at 350°F (175°C) for 45 to 60 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Oats + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together473 recipes

    Shared aroma: 2-octenal (fatty, green).

  2. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + oatstop 14% of all pairs
    Smell alikemoderate
    Cooked together2,119 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rolled oats
Absorb liquid and add a soft, tender crumb and hearty flavor.
Wheat flour
Forms the gluten network that gives the dough structure and lets it rise.
Yeast
Ferments the sugars in the dough, producing gas that makes the bread rise.
Sugar
Feeds the yeast and adds sweetness and browning in the crust.
Fat
Tenderizes the crumb and adds moisture and richness.
Milk and water
Hydrates the flour and oats so gluten can develop and the dough can be kneaded.

The step that matters

Scalding the liquid over the oats. Scalding softens the oats and starch so they absorb liquid and blend smoothly. Letting the mixture cool to lukewarm before adding yeast matters, because hot liquid would kill the yeast and stop the dough from rising.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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