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Bread

Third Bread

A loaf or biscuit made from rye, scalded Indian meal, wheat flour, yeast, and warm water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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. Mix the rye meal, scalded Indian meal, and wheat flour in a bowl.

  2. Add the yeast and enough warm water to form a stiff dough.

  3. Cover and let it rise for 8 hours.

Shape and bake

  1. Shape the dough into loaves or biscuits, wetting your hands with cold water as needed.

  2. Bake in a preheated oven at 400°F (200°C) 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, hearty texture and a earthy flavour to the loaf.
Scalded indian meal
Adds body and moisture, and its starch helps the dough hold together.
Wheat flour
Provides gluten that gives the dough structure and helps it rise.
Yeast
Ferments the dough so it rises and becomes lighter in texture.

The step that matters

Letting the dough rise. Yeast needs time to produce gas and make the dough expand. Rising for too short a time leaves the bread dense, while the gluten and starches set the final structure in the oven.

“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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