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Dessert

Rye Muffiivs

A quick rye muffin made with flour, rye meal, yeast, salt, water, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Rye Muffiivs

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the batter

  1. Mix flour, rye meal, yeast, salt, and enough water to create a very thick batter.

  2. Let the batter rise.

  3. After it has risen, beat in the dissolved baking soda.

Bake

  1. Bake in rings until golden brown.

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).

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

What each ingredient does

Flour
Forms the main structure of the batter as its proteins set during baking.
Rye meal
Adds a dense, earthy texture and flavor, since rye has less gluten than wheat.
Yeast
Produces gas during the rise, lightening the thick batter before baking.
Baking soda
Releases gas when it reacts with acid in the batter, adding lift and browning.

The step that matters

Beating in the baking soda after the rise. Baking soda starts releasing gas as soon as it meets the batter's acid, so it should be beaten in gently and the batter baked promptly. Overbeating or waiting too long lets the gas escape and leaves the muffins heavier.

“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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