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Bread

Brown Bread, Wheat Meal, Rye, Etc

A yeast-leavened bread made with wheat meal, rye, lentil flour, germ flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and wheat are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Brown Bread, Wheat Meal, Rye, Etc

Ingredients

Directions

Make the first dough

  1. Mix the peptone extract, lentil flour, and enough granulated wheat meal to form a nice-sized dough.

  2. Let the dough prove.

  3. Shape the dough as for aerated malt bread.

  4. Prove the shaped dough again in tins.

Make the second dough and prove

  1. Dissolve the yeast in 1 quart of water.

  2. Mix the water with 3.5 lbs of germ flour.

  3. Let the mixture start fermenting.

  4. Put the mixture into tins.

  5. Prove the tins.

Bake

  1. Bake in a sound oven.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Malt + wheattop 15% of all pairs
    Smell alikemoderate
    Cooked together64 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Malt + flourtop 24% of all pairs
    Smell alikelow
    Cooked together260 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

Yeast
Ferments the dough, producing gas that makes it rise.
Germ flour
Provides gluten-forming protein that gives the dough structure to hold gas.
Lentil flour
Adds protein and body to the dough, though it contains less gluten than wheat flour.
Peptone extract
Supplies sugars and nutrients that feed the yeast and aid fermentation.

The step that matters

Let the mixture start fermenting. The yeast must become active before shaping and baking. Underproofed dough stays dense, while overproofed dough loses gas and can collapse in 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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