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The Hermits Rice Bread

A yeast‑leavened bread made with flour, boiled rice, barm, and rice water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and rice are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 6,611 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The Hermits Rice Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Mix the flour and boiled rice thoroughly.

  2. Add the barm and let it rise for 30 minutes.

  3. Knead the mixture with the water used to boil the rice.

  4. After another 30 minutes, it is ready for baking.

Bake

  1. Bake in a moderate oven at 350°F (175°C) for 1 hour.

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. Flour + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 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

Flour
Provides the gluten network that gives the loaf its structure and chew.
Boiled cold rice
Adds moisture and starch, giving a softer, tender crumb.
Barm (yeast)
Ferments the dough, producing gas that makes it rise.

The step that matters

Letting the dough rise fully before baking. Yeast needs time to produce enough gas to lighten the dough. Baking too early gives a dense loaf, while the rise must be complete for good crumb and volume.

“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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