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Bread

Dry Hop Yeast

A hop-flavored rye bread made with beer yeast and dried into cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rye and corn work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 182 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Dry Hop Yeast

Ingredients

Directions

Make the sponge

  1. Mix hops, hot water, and rye flour.

  2. Let the mixture cool to lukewarm and add beer yeast.

  3. Allow it to ferment overnight.

Shape and dry

  1. The next day, add corn or barley meal and knead into a stiff dough.

  2. Roll the dough to about 1 inch thick and divide into cakes.

  3. Dry the cakes completely in a warm room or in the sun, turning frequently.

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 + corntop 7% of all pairs
    Smell alikemoderate
    Cooked together182 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Rye + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + beertop 16% of all pairs
    Smell alikelow
    Cooked together781 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rye + beertop 17% of all pairs
    Smell alikemoderate
    Cooked together19 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

Hops
Provide bitterness and aroma that flavour the bread.
Rye flour
Forms the base dough that ferments with the yeast.
Beer yeast
Ferments the mixture, producing gas that lightens the dough.
Corn or barley meal
Adds bulk and body so the dough can be kneaded stiff.

The step that matters

Let the mixture cool to lukewarm before adding beer yeast. Yeast is killed by very hot liquid, so the mixture must be lukewarm before the yeast goes in. Only then can it ferment properly overnight and give the dough its lift.

“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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