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Rolled Oat Bread

A yeast bread made with rolled oats, molasses, and water, baked at 300°F.

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

Rolled Oat Bread

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Pour boiling water over rolled oats in a bowl.

  2. Add cold water, molasses, yeast, and salt.

  3. Mix in enough flour to form a stiff dough.

Rise and shape

  1. Let the dough rise overnight.

  2. Shape the dough into rolls and place in pans.

Bake

  1. Allow to rise until light, then bake slowly at 300°F (150°C) for 1 to 1½ hours.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Oats + molassestop 31% of all pairs
    Smell alikelow
    Cooked together260 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

Rolled oats
Soaking in boiling water softens the oats and adds a tender, moist texture to the crumb.
Molasses
Adds sweetness and moisture, and helps the crust brown during slow baking.
Yeast
Produces gas as it ferments, causing the dough to rise and turn light.
Flour
Its proteins form gluten, giving the stiff dough structure that holds its shape.

The step that matters

Let the dough rise until light before baking. Yeast needs time to produce gas and expand the dough. Baking before it has risen fully yields a dense loaf that does not spring open 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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