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Bread

Third Bread

A general recipe for making a loaf of bread using various flours, yeast, butter, and milk.

From an old cookbook · modernised transcription
By E. Putnam · From a historical cookbook (Internet Archive) · 19 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 ↓

Third Bread

Ingredients

Directions

Prepare the dough

  1. Combine one pint of rye meal, one pint of Indian meal, one pint of wheat flour, and half a cup of yeast.

  2. Mix the combined ingredients with warm water to form dough.

  3. Set the dough to rise for eight hours.

  4. Bake the dough.

Shape and bake

  1. Shape the dough into loaves or biscuits, wetting hands in cold water.

  2. Bake in a hot oven for forty minutes.

Make the butter mixture

  1. Put a piece of butter half the size of an egg into a pitcher.

  2. Add half a pint of boiling water, stirring until the butter is melted.

  3. Cool the butter mixture with a pint of milk.

Make the second dough

  1. Take three pints of flour, two large spoonfuls of yeast, and half a teaspoonful of salt, and mix them together.

  2. Set the mixture to rise.

  3. The next morning knead the dough well with hands, ensuring all dough is off the sides of the pan.

  4. Put the dough on a bread board, roll it an inch thick, and cut with a biscuit cutter.

  5. Butter pans, place biscuits in, and bake for twenty-five minutes.

Nutrition, whole recipe (rough)

1109Calories
57 gProtein
41 gFat
123 gCarbs

Counts 7 of 10 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Rye1 slice (32g)83
Egg1 large egg (50g)78
Salt1 tsp (6g)0
Wheatnot in our table0
Buckwheatnot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By E. Putnam. 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. See the original page.

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. Rye + buckwheattop 1% of all pairs
    Smell alikestrong
    Cooked together22 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Wheat + buckwheattop 2% of all pairs
    Smell alikestrong
    Cooked together113 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Flour + buckwheattop 4% of all pairs
    Smell alikemoderate
    Cooked together660 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

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

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

What each ingredient does

Yeast
Ferments the dough so it rises and becomes light.
Rye meal
Adds earthy flavour and a denser, heavier crumb to the loaf.
Wheat flour
Provides gluten structure that holds the dough together.
Butter
Adds richness and tenderness to the crumb.
Milk
Adds richness and softness to the dough.

The step that matters

Set the dough to rise for eight hours. Yeast needs time and warmth to produce gas and develop flavour; under-rising leaves the bread dense, while over-rising can make it collapse and turn sour.

“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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