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Bread

Oatmeal Bread

A loaf made from oatmeal, flour, salt, baking powder, milk, and salted water, baked after boiling the oatmeal.

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 milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Oatmeal Bread

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare the oatmeal

  1. Boil the oatmeal in salted water for one hour.

  2. Add milk and set aside until cold.

Mix and bake

  1. In a bowl, sift together flour, salt, and baking powder.

  2. Add the cooled oatmeal mixture to the dry ingredients and mix together smoothly and deftly.

  3. Pour into a greased tin and bake for 45 minutes, covering with paper for the first 20 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 + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

What each ingredient does

Oatmeal
Cooked in water and milk, it adds moisture and body to the dough.
All-purpose flour
Provides the main structure of the loaf once its gluten develops.
Magic baking powder
Releases gas in the batter so the loaf rises in the oven.
Milk
Adds moisture and softness to the crumb.

The step that matters

Mix together smoothly and deftly. Overmixing once the flour is added develops too much gluten, which makes the bread tough and dense. Mixing just until combined keeps the crumb tender.

“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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