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Bread

Third Bread

A yeast bread made with Indian meal, rye meal, molasses, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and rye match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,320 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Third Bread

Ingredients

Directions

Prepare the dough

  1. Scald the Indian meal with boiling water and let it cool.

  2. Add yeast, flour, rye meal, molasses, and salt.

  3. Mix with lukewarm water until combined.

Rise and bake

  1. Mould the dough by hand and let it rise overnight.

  2. In the morning, add baking soda and mix well.

  3. Bake in biscuit shapes or loaves.

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 + ryetop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Rye + molassestop 16% of all pairs
    Smell alikelow
    Cooked together804 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Indian meal
Scalding softens the cornmeal, giving the bread a moist, tender crumb.
Yeast
Ferments overnight, producing gas that makes the dough rise.
Flour
Provides gluten-forming protein that gives the dough structure.
Rye meal
Adds earthy flavor and a denser, moister texture than wheat flour alone.
Molasses
Adds sweetness, dark color, and moisture to the loaf.
Baking soda
Reacts with acidic molasses to give additional lift and browning.

The step that matters

Adding the baking soda in the morning. Baking soda reacts quickly with acid once it is wet, so it should be mixed in thoroughly and the dough shaped and baked promptly to keep the lift it provides.

“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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