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Bread

Rye Bread with Baking Powder

A rye bread made with rye flour, cornmeal, all-purpose flour, sugar, salt, baking powder, lard, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Rye Bread with Baking Powder

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Sift together the rye flour, corn meal, all-purpose flour, sugar, salt, and baking powder.

  2. Rub in the cold lard until well combined.

  3. Add the milk and mix into a smooth batter, similar to cake batter.

Bake

  1. Pour the batter into a well-greased tin.

  2. Bake in a moderate oven at 350°F (175°C) for 1 hour, covering with paper for the first 15 minutes.

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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Rye + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together918 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

Rye flour
Provides the characteristic earthy flavor and a denser, moister crumb than wheat flour alone.
Corn meal
Adds a coarser, crumbly texture and a slightly sweet corn flavor.
All-purpose flour
Supplies gluten-forming proteins that give the loaf structure and lift.
Baking powder
Releases carbon dioxide gas in the batter, causing the bread to rise in the oven.
Lard
Coats flour particles and adds fat, tenderizing the crumb.
Milk
Hydrates the flours and binds the batter, adding moisture and richness.

The step that matters

Adding the milk and mixing the batter. Mixing just until smooth keeps the batter light. Overmixing develops gluten in the all-purpose flour, which can make the bread tough, while the baking powder begins reacting as soon as it is wet, so the batter should go into the oven promptly.

“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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