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Bread

Bread of Indian Corn, Rye, and Wheat Meal

A loaf made from maize flour, rye flour, wheat meal, salt, yeast, and warm water or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Bread of Indian Corn, Rye, and Wheat Meal

Oven, in the book's wordsA fierce oven

Ingredients

Directions

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

Prepare the dough

  1. Mix the maize flour, rye flour, and wheat meal in a large bowl.

  2. Add the coarse sea salt and thick yeast to the mixture.

  3. Gradually incorporate the warm water or milk and water until a smooth dough forms.

  4. Knead the dough well and let it rise until it is noticeably light.

Shape and bake

  1. Divide the dough into three loaves and place them in a baking pan.

  2. Bake in a preheated oven at 350°F (175°C) until golden brown.

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. Corn + wheattop 5% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: hexanal (green, grassy).

  3. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

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

  4. Corn + ryetop 7% of all pairs
    Smell alikemoderate
    Cooked together182 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Flour + ryetop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Maize flour
Gives the loaf its corn flavour and a coarser, crumbly texture.
Rye flour
Adds earthy flavour and a dense, moist crumb.
Wheat meal
Provides gluten that gives the dough structure to hold its shape.
Thick yeast
Produces gas that makes the dough rise and become light.

The step that matters

Kneading and rising the dough. Kneading develops gluten so the dough can trap gas. Because corn and rye flours have little gluten, the rise may be slower and weaker, so let the dough become noticeably light before baking.

“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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