Skip to main content
Main

Huckleberry Bread

A cornmeal and rye flour bread studded with huckleberries, baked or steamed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Huckleberry Bread

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Mix the cornmeal and rye flour in a bowl.

  2. Add enough sweet milk to make a batter that pours easily.

  3. Gently fold in the huckleberries.

  4. Pour the batter into a well-oiled earthen crock.

Bake and finish

  1. If using a brick oven, place the crock in the oven overnight or for several hours in the morning.

  2. Alternatively, let the batter sit in a warm place for 2 hours, then steam for 2½ hours.

  3. Brown the top in a 400°F (200°C) oven for 10 minutes.

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).

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

What each ingredient does

Coarse cornmeal
Provides the main body and structure of the loaf, with a coarse, grainy texture.
Rye flour
Adds some gluten-free-style structure and a earthy flavor alongside the cornmeal.
Huckleberries
Add moisture, sweetness and tartness, with their juice coloring the bread.
Sweet milk
Hydrates the cornmeal and flour into a pourable batter that sets as it cooks.

The step that matters

Pour a batter that pours easily. Cornmeal and rye absorb liquid slowly and set as they cook. A batter that is too thick will bake dense and unevenly, while one that is too thin will not hold the berries or rise to a firm crumb.

“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.

More huckleberry bread recipes

Pudding 4 See all 4 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes