Skip to main content
Bread

Barley and Oat Bread

A simple loaf made from barley flour, rolled oats, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Barley and oats match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 224 recipes. Both carry 2-octenal, which smells fatty, green. The science ↓

Barley and Oat Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat your oven to 350°F (175°C).

  2. In a large bowl, combine the barley flour, ground rolled oats, baking powder, and salt. Mix well until all dry ingredients are evenly distributed.

  3. Pour the mixture into a greased loaf pan.

Bake

  1. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.

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. Barley + oatstop 7% of all pairs
    Smell alikestrong
    Cooked together224 recipes

    Shared aroma: 2-octenal (fatty, green).

  2. Barley + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together582 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + oatstop 19% of all pairs
    Smell alikemoderate
    Cooked together3,169 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

Barley flour
Provides the main body of the bread, though it has less gluten to hold it together.
Ground rolled oats
Adds bulk and a soft, tender crumb with moisture-holding starch.
Baking powder
Releases gas as it heats, lifting the batter so the loaf rises in the oven.

The step that matters

Mixing the dry ingredients evenly. Baking powder must be spread through the flour and oats so every part of the loaf rises evenly; clumps can leave bitter pockets or dense spots.

“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.

You might also like

Barley Wheat BreadBarley Wheat Bread6 recipesCornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipes