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Bread

Oatmeal Bread

A yeast‑leavened bread made with oats, molasses, and lard, baked after overnight rise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Oatmeal Bread

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 Bread

Ingredients

Directions

Make the oat mixture

  1. Combine water, salt, lard, and molasses in a pot.

  2. Bring the mixture to a boil.

  3. Add rolled oats to the boiling mixture.

  4. Boil for about 3 minutes.

  5. Let the mixture cool.

Make and rise the dough

  1. Stir in the dissolved yeast.

  2. Gradually add wheat flour, stirring thoroughly until combined.

  3. Knead the dough.

  4. Let it rise overnight.

Shape and bake

  1. Shape the dough into loaves.

  2. Let the loaves rise again.

  3. Bake the loaves.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Molasses + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Molasses + wheattop 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

Rolled oats
Add body, a chewy texture and a hearty crumb to the loaf.
Wheat flour
Forms the gluten network that gives the dough structure and holds the loaves together.
Yeast
Produces gas as it ferments, causing the dough to rise and become airy.
Molasses
Adds sweetness, moisture and a deep color to the crumb and crust.

The step that matters

Let the mixture cool before adding the yeast. Yeast is killed by high heat, so the oat mixture must cool enough to be safe for the yeast before it is stirred in; otherwise the dough will not rise properly.

“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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