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Unleavened Bread

A simple unleavened bread made from Graham flour, rye flour or oatmeal, and coarse sea salt, baked in a thin loaf.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Unleavened Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. In a bowl, combine the Graham flour, rye flour or oatmeal, and coarse sea salt.

  2. Add enough water to create a batter similar to that for griddle cakes.

  3. Beat and work the batter well.

Bake

  1. Preheat your oven to 400°F (200°C).

  2. Spread the batter into a thin loaf about ¼ inch thick.

  3. Bake in the hot oven until cooked through.

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

Graham flour
Provides the bulk of the structure and a hearty, slightly nutty flavour.
Rye flour or oatmeal
Adds flavour and body while contributing to the bread's texture.
Water
Hydrates the flour so the starches and proteins form a workable batter.

The step that matters

Beat and work the batter well. Thorough mixing develops gluten in the flour, which gives the flat bread a more cohesive, less crumbly structure once baked.

“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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