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Bread Op Indian Coen, Eye, and Wheat Meal

A bread made from maize flour, rye flour, wheat meal, sea 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 Op Indian Coen, Eye, 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.

Make 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 until it is well combined and elastic.

  5. Let the dough rise until it is noticeably light, then knead it down again.

  6. Allow the dough to rise once more before dividing it into three loaves.

Bake

  1. Preheat the oven to 350°F (175°C) and bake the loaves 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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

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

  3. Flour + ryetop 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

Maize flour
Forms the bulk of the dough and gives the bread its coarse, crumbly body.
Rye flour
Adds flavour and a denser crumb, since it contains less gluten-forming protein than wheat.
Wheat meal
Provides gluten that builds structure and helps the loaves hold their shape.
Thick yeast
Produces carbon dioxide during rising, which leavens the dough and lightens the crumb.

The step that matters

Letting the dough rise until light. Yeast needs time and warmth to produce enough gas to leaven the dense flour mixture. Under-proofed dough bakes up heavy and dense, while the second rise after knocking down helps restore gas-holding structure before the loaves go into the oven.

“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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