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Bread

To Make Excellent Bread Without Yeast

A yeast-free bread made from Indian meal, salt, water, and wheat flour, baked after rising and fermenting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and 4,373 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

To Make Excellent Bread Without Yeast

Ingredients

Directions

Make the batter

  1. Scald the Indian meal in a pot.

  2. Add the coarse sea salt.

  3. Add enough cold water to make it warmer than new milk.

  4. Stir in wheat flour until the mixture is as thick as family pudding.

  5. Set the pot by the fire to rise for about 30 minutes.

  6. If it becomes thin, sprinkle fresh flour on top.

  7. Turn the pot to prevent sticking.

Ferment and shape

  1. After 3 to 4 hours, when it has risen and fermented, make it into a soft dough.

  2. Flour a pan.

  3. Place the dough in it.

  4. Cover it.

  5. Set it before the fire.

  6. Turn it around to warm evenly.

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 aroma chemistry they share, and how many recipes mention both.

  1. Wheat + flourtop 12% of all pairs
    Aroma overlapmoderate
    Mentioned 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

Indian meal
Forms the main body of the bread and sets its texture as it cooks.
Wheat flour
Thickens the mixture and adds body so it can hold its shape as a dough.

The step that matters

Turn the pot to prevent sticking.. Cornmeal mixtures held over heat can scorch and cling to the base of the pot. Turning the pot keeps the heat even and loosens the mixture from the surface.

“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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