Why it works: Oats and bread work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 258 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Rolled Oats Bread
Ingredients
Directions
Pour boiling water over rolled oats; add salt, lard, and molasses.
Cool mixture to lukewarm; add dissolved yeast.
Add flour to make a sponge and set aside to rise.
Finish the dough as you would for White Bread.
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.
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Oats + breadtop 11% of all pairsSmell alikemoderateCooked together258 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Oats + flourtop 19% of all pairsSmell alikemoderateCooked together3,169 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Oats + sugartop 19% of all pairsSmell alikelowCooked together3,548 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Bread + flourtop 25% of all pairsSmell alikelowCooked together10,383 recipes
Shared aroma: isobutyraldehyde (malty, green).
Bread and flour barely smell alike, yet cooks put them together in 10,383 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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