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Rolled-oats Bread

A yeast bread made with rolled oats, flour, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Rolled-oats Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the sponge

  1. Dissolve the yeast cake in the lukewarm water.

  2. Pour the boiling water over the rolled oats, salt, and brown sugar.

  3. Let the mixture stand until lukewarm.

  4. Add the dissolved yeast and flour. Mix well.

Knead and rise

  1. Let the dough rise until very light.

  2. Beat the dough thoroughly.

  3. Knead the dough.

Shape and bake

  1. Transfer the dough into two buttered bread pans.

  2. When the loaves have doubled in volume, bake for 1 hour at 350°F (175°C).

  3. For an overnight rise, use half the amount of yeast.

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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + oatstop 19% of all pairs
    Smell alikelow
    Cooked together3,548 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Rolled oats
Add body and a soft, tender crumb with a slightly nutty flavor.
Flour
Forms the gluten structure that traps gas and gives the loaf its shape.
Yeast cake
Produces carbon dioxide gas, which makes the dough rise and become light.
Brown sugar
Feeds the yeast and adds sweetness and moisture with a mild caramel flavor.

The step that matters

Let the dough rise until very light. Yeast needs time to produce enough gas to stretch the gluten network. Underproofed dough bakes up dense, while overproofed dough can collapse.

“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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