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Wheat and Indian Bread

A loaf made from Indian meal and wheat flour, leavened with yeast and sweetened with molasses.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Wheat and Indian Bread

Ingredients

Directions

Make the dough

  1. Add hot water to the Indian meal until it is wet.

  2. Let the mixture cool, then stir in salt, yeast, and molasses.

  3. Add enough wheat flour to form a dough and knead it well.

  4. Let the dough rise properly.

Bake or steam

  1. Bake or steam the loaves for three to four hours.

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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Molasses + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Molasses + wheattop 24% of all pairs
    Smell alikelow
    Cooked together702 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Indian meal
Forms the bulk of the loaf and gives it its coarse, hearty texture.
Wheat flour
Adds gluten so the dough can be kneaded and hold its shape.
Yeast
Produces gas that makes the dough rise and become lighter.
Molasses
Feeds the yeast and adds a mild sweetness and darker colour.

The step that matters

Let the dough rise properly. Yeast needs time and warmth to produce enough gas to lighten the dense cornmeal dough. If the rise is cut short, the loaves will come out heavy and dense.

“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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