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Bread

Oat, Corn and Barley Bread

A bread made from oat or corn meal, whole wheat flour, boiling water, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and wheat match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 465 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Oat, Corn and Barley Bread

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Prepare the batter

  1. Pour boiling water over the oat meal or corn meal and let it swell for at least 1 hour.

  2. Add yeast to the mixture after it has swelled.

  3. Mix in whole wheat flour until well combined.

Shape and bake

  1. Pour the batter into muffin pans or roll it thin for crisp rolls.

  2. Bake in a preheated oven at 350°F (175°C) until golden brown.

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. Corn + wheattop 5% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 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

Oat meal or corn meal
Soaked in boiling water, it swells and adds body and a soft, hearty texture.
Whole wheat flour
Provides structure and chew as it combines with the swollen grain to form the batter.
Yeast
Ferments the batter so it rises and becomes lighter in texture.

The step that matters

Letting the grain swell before adding yeast. Soaking the oat or corn meal in boiling water for a full hour hydrates the starches and bran so the batter holds moisture and bakes evenly. Adding yeast too early, before the grain has swelled, can leave the batter dense and uneven.

“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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