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Bread

Oat-flour and Wheat Bread

A loaf of bread made with wheat flour, oat flour, liquid, molasses or syrup, fat, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Oat-flour and Wheat 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.

Make the dough

  1. In a large bowl, combine the wheat flour and oat flour.

  2. Add the liquid, molasses or syrup, fat, and salt.

  3. Mix until a dough forms.

  4. Knead the dough on a floured surface until smooth.

Shape and rise

  1. Shape the dough into a loaf.

  2. Place the loaf in a greased loaf pan.

  3. Let it rise in a warm place until doubled in size.

Bake

  1. Preheat the oven to 350°F (175°C).

  2. Bake for 30-40 minutes or until golden brown and sounds hollow when tapped.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Wheat + molassestop 24% of all pairs
    Smell alikelow
    Cooked together702 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Wheat flour
Provides gluten that builds the structure and chew of the loaf.
Oat flour
Adds flavor and tenderness, but has no gluten, so it weakens the structure.
Molasses or syrup
Adds sweetness, moisture, and helps the crust brown during baking.
Fat
Tenderizes the crumb and adds moisture and richness.

The step that matters

Let it rise until doubled in size. Yeast gas expands the dough and creates the open crumb. Underproofed dough stays dense, while overproofed dough may collapse or lose structure in the oven.

“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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