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Bread

Indian Rye Bread

A yeast‑leavened rye bread made with corn meal, rye flour, milk or water, salt, and fresh yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Corn and rye 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 ↓

Indian Rye 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.

Make the dough

  1. Sift the rye flour and corn meal together in a large bowl.

  2. Add the salt and pour scalding hot milk or water over the mixture, stirring until well combined.

  3. If the dough is too stiff, add warm water until it reaches a workable consistency.

  4. Let the mixture cool to milk‑warm, then stir in the yeast.

  5. Knead the dough for 30 minutes, then cover with a warm cloth and let it rise in a warm place until light and cracked on top.

Shape and bake

  1. Turn the dough out onto a tray and knead again for 10 to 15 minutes.

  2. Divide the dough into 2 loaves and let them rise near the fire for 30 minutes.

  3. Preheat the oven to 400°F (200°C) and bake the loaves for 1½ hours.

  4. If the dough is sour, sweeten it with 1 teaspoon of baking soda dissolved in hot water.

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. Corn + ryetop 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. Corn + flourtop 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

Corn meal
Forms the bulk of the loaf and gives a coarse, crumbly texture with a sweet corn flavour.
Rye flour
Adds structure and a dense, moist crumb, with a tangy flavour typical of rye.
Yeast
Produces gas as it ferments, lifting the dough so it rises and becomes light.
Milk or water
Hydrates the flours so they form a dough and activates gluten and yeast.

The step that matters

Cooling the mixture to milk-warm before adding the yeast. Scalding liquid kills yeast. Cooling it to milk-warm keeps the yeast alive so it can ferment and raise the dough.

“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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