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Beown Bread

A dense bread made with maize and rye meal, molasses, and skim milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rye and milk work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 918 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Beown Bread

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C).

Mix the batter

  1. In a large bowl, combine maize meal, rye meal, baking powder, and salt.

  2. Stir in molasses and skim milk until well mixed.

  3. Pour the batter into a greased baking dish.

Bake

  1. Bake for 3 hours on the shelf just above the bottom of the oven.

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 + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together918 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Rye + molassestop 16% of all pairs
    Smell alikelow
    Cooked together804 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Molasses + milktop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Maize meal
Forms the bulk of the loaf and gives it a coarse, crumbly structure.
Rye meal
Adds body and a dense, moist crumb with a deep flavour.
Baking powder
Releases gas that lifts the batter so the loaf rises and lightens.
Molasses
Adds sweetness, dark colour and moisture, and helps the loaf brown.
Skim milk
Hydrates the meals so the batter forms a moist, spreadable mixture.

The step that matters

Long, low baking. Baking slowly at a low temperature for a long time lets the dense meal batter set through the centre without scorching the outside. Rising is limited, so the loaf needs full time to cook through.

“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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