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Bread

Rye Yeast Bread

A yeast-leavened rye bread made with rye and wheat flour, milk, water, sugar, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rye and wheat match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 404 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Rye Yeast Bread

Oven, in the book's wordsA warm oven

Ingredients

Directions

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

Make the dough

  1. Combine all ingredients in a large bowl.

  2. Mix until a dough forms and knead until smooth.

Rise and shape

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

  2. Knead the dough again and let it rise until it doubles in size once more.

Bake

  1. Preheat the oven to 350°F (175°C) 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.

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. Rye + wheattop 1% of all pairs
    Smell alikestrong
    Cooked together404 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  3. Rye + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + ryetop 12% of all pairs
    Smell alikemoderate
    Cooked together918 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Rye flour
Adds a dense, earthy structure and flavor, with less gluten to trap gas than wheat flour.
Wheat flour
Supplies gluten that forms the network letting the dough hold its rise.
Compressed yeast
Produces carbon dioxide gas as it ferments the sugars, making the dough rise.
Sugar
Feeds the yeast and contributes sweetness and browning in the crust.
Fat
Tenderizes the crumb and adds richness to the finished loaf.

The step that matters

Letting the dough double twice. Rye flour has little gluten, so the dough rises more slowly and can be sticky. Judging doubling by size rather than time, and kneading between rises, helps the gas be retained and the crumb develop evenly.

“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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