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Bread

Yeast Raised Brown Bread

A yeast‑raised bread made with rye, cornmeal, molasses, and other flours, baked or steamed for three hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Yeast Raised Brown Bread

Ingredients

Directions

Prepare the sponge

  1. Make a soft sponge with the rye flour and lukewarm water.

  2. Scald the cornmeal with boiling water and let it cool.

Mix and shape

  1. When the sponge is ready, mix in the molasses, salt, and the other flours.

  2. Add a little milk to form a soft dough and divide it into loaves.

Rise and bake

  1. Grease the molds, place the dough in them, and let it rise until three‑quarters proof.

  2. Bake or steam for three 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.

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. Wheat + milktop 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. Rye + milktop 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
Forms the base of the sponge and gives the bread its structure and dark flavour.
Cornmeal
Adds body and a coarse, crumbly texture to the crumb.
Molasses
Adds sweetness, moisture and a deep brown colour.
Yeast
Produces gas that makes the dough rise.
Wheat flour
Provides gluten that gives the loaves structure and lift.
Graham flour
Adds coarse bran and nutty flavour, with extra structure and moisture.

The step that matters

Letting the loaves rise until three-quarters proof. Underproofed dough stays dense and heavy, while overproofed dough can collapse or bake up coarse. Yeast activity and gluten stretch determine how much gas the loaves hold, so the rise should be stopped at about three-quarters proof.

“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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