Why it works: Rye and butter work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 348 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Rye and Indian Bread
Ingredients
Directions
Make the dough
In a glazed earthenware pan, combine the Indian meal and salt.
Pour boiling water over the mixture and stir until fully wet.
When the mixture is warm, add rye meal, yeast mixed with warm water, and more water if needed.
Knead the dough until it is stiff but not as firm as flour dough.
Rise and bake
Transfer the dough to a large, well-buttered pan and smooth the top with a wet hand.
Let the dough rise in a warm place until it begins to crack on top, about 1 to 1.5 hours.
Preheat the oven and bake the bread for 3 to 4 hours, or overnight if the weather is cool.
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.
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Rye + buttertop 23% of all pairsSmell alikemoderateCooked together348 recipes
Shared aroma: ethyl octanoate (fruity, wine).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Indian meal
- Forms the main body of the loaf and gives it its structure and crumb.
- Rye meal
- Adds flavor and a denser texture while contributing to the loaf's structure.
- Yeast
- Produces gas as it ferments, causing the dough to rise.
- Boiling water
- Hydrates and partly cooks the Indian meal, softening it so it can bind into dough.
The step that matters
Knead to the right stiffness. Dough that is too wet will not hold its shape and may collapse, while dough that is too stiff rises poorly. Adding water gradually keeps the texture workable.
“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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