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Bread

Third Bread

A loaf made from rye meal, Indian meal, and wheat flour, leavened with yeast and baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Mix the rye meal, Indian meal, and wheat flour with enough warm water to form a stiff dough.

  2. Set the dough aside to rise for eight hours.

Shape and bake

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

  2. Bake in a hot oven at 400°F (200°C) for 40 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 + wheattop 1% of all pairs
    Smell alikestrong
    Cooked together404 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 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 meal
Forms the bulk of the dough and gives the bread its dense, earthy flavour.
Indian meal
Adds structure and a coarse, crumbly texture to the loaves.
Wheat flour
Provides gluten-forming structure that helps the stiff dough hold its shape.
Yeast
Produces gas during the long rise, leavening the dough.

The step that matters

Shape the dough with wet hands. A stiff, sticky dough tears and sticks easily; wetting the hands with cold water creates a thin film of moisture that keeps the dough smooth and manageable without tearing its surface.

“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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