Name: Dyspepsia Bread
Ingredients: 3 quarts graham flour; 1 quart warm water; ½ cup molasses; 1 teaspoon baking soda; ⅓ cup yeast

Why it works: Flour and molasses are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,429 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Dyspepsia Bread

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

Combine graham flour, warm water, molasses, baking soda, and yeast in a large bowl.
Mix well and let the dough rise overnight.

Bake

Preheat the oven to 300°F (150°C).
Bake for 2 hours.

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.

Flour + molassestop 16% of all pairs

Smell alikemoderate

Cooked together10,429 recipes

Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Graham flour: Forms the bulk of the dough and provides the structure of the loaf.
Yeast: Ferments the dough so it rises during the overnight rest.
Molasses: Adds sweetness and moisture, and helps the crust brown during baking.
Baking soda: Reacts with the molasses's acidity to add some lift and a darker color.

“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.