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Dyspepsia Bread

A yeast‑leavened bread made with wheat meal, molasses, and warm water, baked at 400°F for 1.5 hours.

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

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Dyspepsia 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

  1. Ensure the wheat meal is clean and coarsely ground.

  2. Sift the wheat meal through a hair sieve to remove coarse particles.

Make the dough

  1. In a bowl, mix the yeast, molasses, and warm water.

  2. Make a well in the center of the flour and pour in the mixture.

  3. Stir until it resembles a batter.

  4. Knead the dough until it is light, then divide it into four loaves, each weighing about 2 pounds.

Bake

  1. Preheat the oven to 400°F (200°C) and bake the loaves for about 1.5 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.

Photo for illustrative purposes only · Contact us to use it

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

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

  2. Molasses + milktop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Wheat + molassestop 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

Wheat meal
Forms the main structure of the loaf through its gluten-forming proteins.
Good yeast
Produces gas during fermentation, which leavens the dough and gives it a light crumb.
Molasses
Feeds the yeast and adds sweetness, a darker color, and some moisture to the crumb.
Pearlash or saleratus
Releases carbon dioxide with acid in the dough, helping the loaf rise and lighten.

The step that matters

Knead the dough until it is light. Kneading develops the gluten network that traps the gas yeast produces. Kneading too little leaves a dense loaf, while the dough must still be handled gently enough to keep its trapped gas.

“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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