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Bread

Oatmeal Bread

A yeast-leavened bread made with rolled oats, wheat flour, milk or water, salt, and yeast.

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

Why it works: Wheat and oats work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 473 recipes. Both carry 2-octenal, which smells fatty, green. The science ↓

Oatmeal Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the oat mixture

  1. Scald the milk or water and add the salt.

  2. Pour the liquid over the rolled oats and let it cool for half an hour.

  3. Mix the yeast with the lukewarm water and add it to the oat mixture.

Make and rise the dough

  1. Stir in the wheat flour and knead the dough.

  2. Let the dough rise until it doubles in size.

  3. Knead the dough again and place it in a pan to rise until doubled.

Bake

  1. Bake in a moderate oven at 350°F (175°C) for 50 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. Wheat + oatstop 6% of all pairs
    Smell alikemoderate
    Cooked together473 recipes

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

  2. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + oatstop 14% of all pairs
    Smell alikemoderate
    Cooked together2,119 recipes

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

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

Wheat flour
Provides gluten that forms the dough's structure and holds the bread's shape.
Yeast
Ferments sugars in the dough, producing gas that makes the bread rise.
Rolled oats
Add body, soft texture and moisture to the crumb.
Milk or water
Hydrates the flour and oats so the gluten can develop into dough.

The step that matters

Let the dough rise until doubled. Rising lets yeast produce gas that expands the gluten network. Under-proofed dough bakes dense, while over-proofed dough can collapse and lose structure.

“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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