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Bread

Rolled-oats Bread

A yeast bread made with rolled oats, flour, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Rolled-oats Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. In a bowl, combine lukewarm water and rolled oats; let sit for 30 minutes.

  2. In a separate bowl, mix flour, brown sugar, and salt.

  3. Dissolve the yeast cake in boiling water and add to the oat mixture.

Mix and rise

  1. Combine the wet and dry ingredients, mixing until smooth.

  2. Transfer the dough to a greased loaf pan and let rise until doubled in size.

Bake

  1. Preheat the oven to 350°F (175°C) and bake for 30-40 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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Oats + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together3,169 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Oats + sugartop 19% of all pairs
    Smell alikelow
    Cooked together3,548 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Rolled oats
Adds chewy texture and moisture, softening the crumb and giving a hearty bite.
Flour
Forms the gluten network that gives the loaf its structure.
Yeast
Produces gas as it ferments, making the dough rise and become airy.
Brown sugar
Feeds the yeast and adds sweetness, moisture and a deeper browning in the crust.

The step that matters

Letting the dough rise until doubled. Yeast needs time and warmth to produce enough gas to expand the dough. Underproofed dough bakes dense, while overproofed dough can collapse, so judge by volume rather than the clock alone.

“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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