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Bohemian Rye Bread

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rye and flour match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,320 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bohemian Rye Bread

Ingredients

Directions

  1. Dissolve the old rye dough in 2 gallons of water to make a slack sponge.

  2. Add 16 pounds of rye flour to the sponge and let it rise until it has a good drop.

  3. In a separate bowl, combine 6 gallons of water and 20 ounces of coarse sea salt.

  4. Mix the saltwater into the sponge to form a medium firm dough.

  5. Allow the dough to rise until it has increased by half, then work it over.

  6. Let it rise again for 15 minutes, then scale and mold into loaves.

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 + flourtop 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

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