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Rolled-oats Bread

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

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 dough

  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.

  5. Let the mixture rise until very light.

  6. Beat thoroughly. Knead well.

Shape and bake

  1. Transfer to two buttered bread pans.

  2. Allow the loaves to rise until doubled in volume.

  3. Bake in a 350°F (175°C) oven for one hour.

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 a hearty texture and soak up water, giving the loaf a moist crumb.
Flour
Forms the gluten network that gives the bread its structure and chew.
Yeast cake
Produces carbon dioxide during fermentation, making the dough rise and turn light.
Brown sugar
Feeds the yeast and adds sweetness, moisture, and some browning.

The step that matters

Let the mixture rise until very light. Yeast needs enough time to build gas bubbles in the dough. Under-proofed dough bakes dense, while kneading and rising develop gluten for a light, well-structured loaf.

“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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