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Rolled Oats Bread

A yeast bread made with rolled oats, sweet milk, and flour, baked until slightly shrunk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Oats and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,119 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Rolled Oats 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.

Prepare the dough

  1. Soak rolled oats in scalded sweet milk for 30 minutes, keeping the mixture covered.

  2. When cooled to lukewarm, dissolve 1 cake of yeast in lukewarm water.

  3. Add sugar to the yeast mixture.

  4. Warm the flour.

  5. Make a well in the center of the warm flour.

  6. Pour the yeast mixture into the well.

  7. Stir and gradually incorporate the flour.

  8. Add melted shortening and salt.

  9. Mix until the dough is smooth and firm.

Rise and shape

  1. Place the dough in a greased bowl and cover the bowl.

  2. Let the dough rise until doubled in size.

  3. Press the dough down.

  4. Let the dough rise again until tripled in size.

  5. Shape the dough into loaves.

  6. Place the loaves in greased pans.

  7. Let the loaves rise until doubled.

Bake

  1. Bake in a preheated oven at 350°F (175°C) until the bread shrinks slightly from the pan.

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. Oats + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together2,119 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Oats + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together3,169 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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

Rolled oats
Add body and a soft, tender crumb while absorbing the scalded milk.
Yeast
Produces gas that makes the dough rise and gives the loaves an airy structure.
Flour
Forms the gluten network that gives the dough its structure and chew.
Sugar
Feeds the yeast and adds sweetness and browning in the crust.
Shortening
Tenderizes the crumb and adds richness and softness.
Sweet milk
Adds moisture and richness, and softens the crumb.

The step that matters

Let the dough rise fully before shaping. Rising until doubled and then tripled lets yeast build gas and gluten develop. Rising too short leaves a dense loaf, while over-rising can collapse it.

“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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