Skip to main content
Bread

Ground Rolled Oats Bread

A yeast bread made with ground rolled oats, mashed potato, and wheat flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 ↓

Ground Rolled Oats Bread

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the sponge

  1. Mix the liquid, yeast, syrup, mashed potato, and enough ground oats to form a batter, making a sponge.

  2. Allow the sponge to rise until light, about 1 hour.

Make the dough

  1. Add the salt, fat, remaining oats, and flour to the sponge.

  2. Knead the dough until it is much stiffer than ordinary bread dough.

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

  4. Knead the dough again.

  5. Shape the dough into a loaf.

  6. Let the loaf rise until doubled.

Bake

  1. Bake in a moderately hot oven at 400°F (200°C) for 50 minutes to 1 hour.

  2. After 15 to 20 minutes, lower the temperature to 390°F (190°C) to finish baking.

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. Potato + wheattop 7% of all pairs
    Smell alikestrong
    Cooked together235 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. Oats + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together154 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Yeast
Produces gas that makes the dough rise and gives the loaf a light crumb.
Ground oats
Provide the bulk and oat flavour that define this loaf, with less gluten to hold it up.
Mashed potato
Adds moisture and softness, helping the loaf stay tender and keep longer.
Wheat flour
Forms gluten, the network that traps gas and gives the loaf its structure.
Syrup
Feeds the yeast and adds sweetness and browning to the crust.

The step that matters

Kneading the stiff dough. The dough should be much stiffer than ordinary bread dough because oats lack strong gluten. Too much liquid makes it slack, so it will not hold its shape or trap gas well.

Swap the potato

How well each one fits the dish's main ingredients (syrup, oats, wheat, flour):

  1. Arrowrootfits better
  2. Sweet potatofits better
  3. Spinachfits better
  4. Potatothe original

Fit is the average pairing score against syrup, oats, wheat, flour. Candidates are from the same food group and used in at least 100 recipes.

“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.

More oat bread recipes

Rolled 3 See all 15 →

You might also like

Potato BreadPotato Bread124 recipesWheat BreadWheat Bread65 recipesWhole Wheat BreadWhole Wheat Bread55 recipesBarley Wheat BreadBarley Wheat Bread6 recipes