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Bread

Dyspepsia Bread

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

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.

Make 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, stir in the saleratus.

  4. Let the mixture rise until it has doubled in size.

Bake and cool

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

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

  3. Bake for at least one hour.

  4. 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
Provides the bulk of the structure and flavor of the loaf.
Fresh yeast
Produces carbon dioxide gas that makes the dough rise.
Molasses
Adds sweetness and moisture, and feeds the yeast.
Saleratus
Leavens the dough by releasing gas, adding lightness to the crumb.

The step that matters

Let the dough rise until doubled. Yeast needs time to produce enough gas to lighten the dough; underproofed dough bakes dense, while the rise is what gives the loaf its open texture.

“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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