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Bread

Oatmeal Bread

A quick baked bread made from soaked oatmeal, flour, sugar, salt, baking powder, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Oatmeal Bread

Why it works: Flour and sugar 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 ↓

Oatmeal 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. Soak the oatmeal in 2 quarts of water overnight.

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

Mix and bake

  1. Add the fine flour, sugar, salt, and baking powder to the soaked oatmeal and mix with a spoon until combined; no kneading is required.

  2. If the mixture is too stiff, add a little more water.

  3. Pour the batter into a greased baking pan and bake for about 45 minutes.

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh oatmeal
Provides the bulk and hearty texture of the bread after soaking.
Fine flour
Builds the structure that holds the bread together as it bakes.
Baking powder
Releases gas during baking so the bread rises and turns lighter.
Sugar
Adds sweetness and helps the crust brown during baking.

The step that matters

Adding water to a stiff mixture. Oatmeal and flour absorb liquid unevenly, so the batter can become too stiff to rise and bake evenly. Adding water in small amounts keeps the texture moist and even.

“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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