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Bread

Rye Bread

A rye bread made with rye flour, cornmeal, yeast, and water, baked at 350°F for 1.5 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rye and flour 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 ↓

Rye Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the sponge

  1. In a bowl, combine warm water and yeast to create a sponge.

  2. Add enough rye flour to make a batter and let it rise in a warm place overnight.

Finish the dough

  1. In the morning, scald the cornmeal and let it cool.

  2. Add the cooled cornmeal to the sponge.

  3. Stir in enough rye flour to form a kneadable dough.

  4. Knead the dough lightly and place it in deep pans.

Bake

  1. Allow the dough to rise again, then bake in a preheated oven at 350°F (175°C) for 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.

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. Rye + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 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

Yeast
Ferments the sponge, producing gas that makes the dough rise.
Rye flour
Provides the structure and flavor base of the dough, forming the batter and kneadable dough.
Cornmeal
Adds body and a coarser, slightly crumbly texture to the loaf.

“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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