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Bread

Oat Mmal Bread

A yeast‑leavened bread made with oatmeal, shortening, sugar, nut meats, and wheat flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Oat Mmal Bread

Ingredients

Directions

Prepare the batter

  1. In a large bowl, stir salt into boiling water.

  2. Add oatmeal and let cool.

  3. Mix in shortening, sugar, and dissolved yeast.

  4. Add nut meats and enough wheat flour to form a thick batter.

Rise and bake

  1. Let the mixture rise, then spoon into pans without kneading.

  2. Allow to rise again before baking.

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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Meat + wheattop 19% of all pairs
    Smell alikemoderate
    Cooked together152 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Sugar + wheattop 27% of all pairs
    Smell alikelow
    Cooked together2,071 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Meat + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,529 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

Oatmeal
Adds body and a soft, tender crumb to the loaf.
Shortening
Adds fat, which tenderizes the crumb and keeps it moist.
Sugar
Adds sweetness and helps the crust brown.
Yeast
Produces gas that makes the batter rise and lightens the bread.
Wheat flour
Provides the gluten and starch that give the batter its structure.

The step that matters

Spoon into pans without kneading. This batter is too wet to knead and is meant to be a thick batter rather than a dough. Handling it heavily would knock out the gas the yeast has produced, so it should be gently spooned into pans and left to rise again.

“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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