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Bread

Oatmeal Bread

A yeast-leavened bread made with oat flakes, molasses, and flour, baked after rising.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Oatmeal Bread

Why it works: Molasses and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,429 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Oatmeal Bread

Ingredients

Directions

Prepare the dough

  1. Pour boiling water over oat flakes and let stand until lukewarm.

  2. Add molasses, baking soda, salt, and yeast; stir thoroughly.

  3. Add flour until the mixture is very stiff.

Rise and bake

  1. Let the dough rise, then punch it down and let it rise again.

  2. Transfer the dough to a tin; when light, bake.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Oat flakes
Absorb the boiling water and add body and a hearty, chewy texture to the crumb.
Molasses
Adds sweetness, moisture, and a deep color to the bread.
Baking soda
Reacts with the acidic molasses to release gas and help the bread lighten.
Yeast
Ferments the dough so it rises and becomes light and airy.
Flour
Provides gluten structure that holds the risen dough together.

The step that matters

Transfer the dough to a tin; when light, bake.. Baking before the dough has risen enough leaves a dense loaf, while letting it over-rise can collapse the structure. Yeast gas production and gluten strength determine when the dough is ready.

“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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