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Bread

Third Bread

A yeast‑leavened loaf made from rye, Indian, and wheat flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rye and wheat match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 404 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Third Bread

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. In a large bowl, mix the rye meal, Indian meal, wheat flour, yeast, and salt.

  2. Gradually add warm water to form a stiff dough.

  3. Cover the dough and let it rise for 8 hours.

Shape and bake

  1. Wet your hands with cold water before shaping.

  2. Shape the dough into loaves or biscuits.

  3. Preheat the oven to 400°F (200°C) and bake for 40 minutes.

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 + wheattop 1% of all pairs
    Smell alikestrong
    Cooked together404 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 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

Rye meal
Adds a dense, earthy structure and flavor to the loaf.
Indian meal
Provides coarse body and a grainy texture to the crumb.
Wheat flour
Forms gluten with water to give the dough structure and elasticity.
Yeast
Produces gas as it ferments, causing the dough to rise.
Salt
Controls yeast activity and strengthens the dough's flavor.

The step that matters

Let the dough rise for 8 hours. Yeast needs enough time to ferment and inflate the dough. Because rye and cornmeal add little gluten, under-proofing leaves a heavy, dense 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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