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Bread

Dyspepsia Bread

A yeast bread made with wheat meal, water, optional molasses and saleratus, baked for dyspepsia relief.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Dyspepsia Bread

Why it works: Wheat and molasses work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 702 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Dyspepsia Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Mix the dough

  1. In a large bowl, combine the unbolted wheat meal and warm soft water.

  2. Add the fresh yeast and molasses, mixing well.

  3. If using, add the saleratus and mix until combined.

Rise and bake

  1. Let the dough rise until it has doubled in size.

  2. Preheat the oven to 350°F (175°C).

  3. Shape the dough into two loaves and place them in a baking pan.

  4. Bake for at least one hour, then remove from the oven and let cool gradually.

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.

Photo for illustrative purposes only · Contact us to use it

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. Wheat + molassestop 24% of all pairs
    Smell alikelow
    Cooked together702 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

Unbolted wheat meal
Forms the bulk of the dough and provides the structure of the loaf.
Fresh yeast
Produces gas as it ferments, causing the dough to rise.
Molasses
Feeds the yeast and adds sweetness and color to the crumb.
Saleratus
Acts as a leavening agent, releasing gas to help the loaves rise further.

The step that matters

Let the dough rise until doubled. Yeast needs enough time to ferment and build gas in the dough. Under-proofed dough bakes dense, while the rise timing shapes the final texture of the 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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