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
Prepare the dough
In a glazed earthen pan, combine the Indian meal and salt.
Pour boiling water over the mixture and stir until fully wet.
When the mixture is lukewarm, add rye meal, yeast mixed with warm water, and more warm water if needed.
Knead the dough until it is stiff but not firm like 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 cracks on top, about 1 to 1.5 hours.
Bake in a well-heated oven 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 bulk of the dough and gives the loaf its main structure and body.
- Rye meal
- Adds flavour and contributes to the dough's structure alongside the Indian meal.
- Yeast
- Produces gas that makes the dough rise and become light.
- Boiling water
- Scalds the Indian meal, softening its starch so the dough becomes workable and moist.
The step that matters
Kneading to the right stiffness. The dough should be stiff but not firm like flour dough. Too little water leaves a dense, dry loaf, while too much makes it slack and unable to hold its shape during rising.
“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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