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Bread

Oatmeal Bread

A yeast‑leavened bread made with oats, lard, molasses, and baking soda, baked after overnight rise.

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

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 ↓

Oatmeal Bread

Ingredients

Directions

Make the dough

  1. Pour boiling water over the oats and let it cool.

  2. Once cool, add the yeast, molasses, and baking soda.

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

  4. Let the dough sit overnight.

Shape, rise and bake

  1. In the morning, place the dough in pans and let it rise until light.

  2. Bake until done; it will take longer than wheat bread.

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.

Photo for illustrative purposes only · Contact us to use it

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

Quaker oats
Add body and a hearty, chewy texture to the crumb.
Yeast
Produces gas that makes the dough rise and become light.
Flour
Forms the gluten network that gives the dough its structure.
Molasses
Adds sweetness, moisture and a deep color to the crumb.
Lard
Adds fat that tenderizes the crumb and softens its texture.

The step that matters

Baking until done. Oatmeal dough is heavier and holds more moisture than wheat dough, so the centre sets more slowly. Underbaking leaves a gummy interior, so the loaf needs longer than a wheat loaf and should be checked through to the middle.

“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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