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Baking Powder Loaf Breads

A loaf bread made with barley flour, rolled oats, baking powder, and syrup, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Barley and oats match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 224 recipes. Both carry 2-octenal, which smells fatty, green. The science ↓

Baking Powder Loaf Breads

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, mix the liquid, melted fat, syrup, and eggs.

  3. In another bowl, combine the dry ingredients: barley flour, ground rolled oats, baking powder, and salt.

Mix and bake

  1. Combine the wet and dry mixtures until well mixed.

  2. Pour the batter into a loaf pan and bake for one hour or until thoroughly baked.

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. Barley + oatstop 7% of all pairs
    Smell alikestrong
    Cooked together224 recipes

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

  2. Barley + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together582 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + syruptop 16% of all pairs
    Smell alikemoderate
    Cooked together2,540 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Flour + oatstop 19% of all pairs
    Smell alikemoderate
    Cooked together3,169 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Barley flour
Provides the main structure of the loaf, though it sets less firmly than wheat flour.
Ground rolled oats
Adds body and moisture-holding starch, giving the loaf a softer, denser crumb.
Baking powder
Releases gas in the batter so the loaf rises and becomes lighter in texture.
Eggs
Bind the batter and add structure, moisture and richness to the crumb.
Syrup
Adds sweetness and moisture, and helps the crust brown during baking.

The step that matters

Pour the batter into a loaf pan and bake for one hour or until thoroughly baked. Grain-based batters without wheat gluten set slowly and can look done outside while the centre is still wet. Baking until the centre is fully set prevents a gummy, sunken loaf.

“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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