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Bread

Unleavened Bread

A simple unleavened bread made from graham flour, rye flour or oatmeal, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and rye match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,320 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Unleavened 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.

Prepare the batter

  1. In a bowl, combine graham flour, rye flour (or oatmeal), and coarse sea salt.

  2. Add enough water to create a batter similar to griddle cake batter.

  3. Beat and work the mixture well.

Bake

  1. Preheat your oven to 400°F (200°C).

  2. Spread the batter into a thin loaf about ¼ inch thick.

  3. Bake in the hot oven until cooked through.

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 + ryetop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 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

Graham flour
Forms the main body of the bread, giving it a hearty, coarse structure.
Rye flour or oatmeal
Adds earthy flavor and a denser texture to the bread.

The step that matters

Beat and work the mixture well. Working the batter develops the gluten in the flour, which gives the thin loaf enough cohesion to hold together rather than crumble after baking.

“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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