Skip to main content

Brown Bread

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓
Brown Bread

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 ↓

Brown Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

  1. Combine rye flour and Indian corn flour in a bowl.

  2. Add any optional flours if desired.

  3. Mix in warm milk and yeast until well combined.

  4. Knead the dough until smooth.

  5. Let the dough rise in a warm place until doubled in size.

  6. Shape the dough into a loaf and place it in a greased pan.

  7. Allow it to rise again until it has expanded.

  8. Bake in a preheated oven at 400°F (200°C) for about 30-40 minutes or 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.

Photo for illustrative purposes only · Contact us to use it

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. Barley + ricetop 3% of all pairs
    Smell alikestrong
    Cooked together568 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Wheat + barleytop 3% of all pairs
    Smell alikestrong
    Cooked together185 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Rye + barleytop 4% of all pairs
    Smell alikestrong
    Cooked together66 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

    Shared aroma: hexanal (green, grassy).

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

More brown bread recipes

Boston 349Steamed 107Pudding 51New England 20Ice Cream 14Biscuits 11 See all 420 →

You might also like

Barley Wheat BreadBarley Wheat Bread6 recipesCornbreadCornbread345 recipesWheat BreadWheat Bread65 recipesWhole Wheat BreadWhole Wheat Bread55 recipes