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Brown Bread Toast

A yeast-leavened bread made with wheat, rye, corn, and sugar, baked and then toasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Wheat and rye match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 404 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Brown Bread Toast

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. Dissolve the yeast cake in a little warm water.

  2. In a bowl, mix the wheat flour, rye meal, yellow corn meal, salt, and sugar.

  3. Add the dissolved yeast and enough scalded and cooled milk to achieve the right consistency.

Shape and rise

  1. Shape the dough and place it into pans.

  2. Let the dough rise until light.

Bake and toast

  1. Bake in a 350°F (175°C) oven for one hour.

  2. Once cooled, slice the bread.

  3. Toast the sliced bread.

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. Wheat + ryetop 1% of all pairs
    Smell alikestrong
    Cooked together404 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Wheat + corntop 5% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: hexanal (green, grassy).

  3. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Rye + corntop 7% of all pairs
    Smell alikemoderate
    Cooked together182 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. 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

Wheat flour
Provides the main structure that holds the loaf together.
Rye meal
Adds a denser crumb and a earthy flavor to the loaf.
Yellow corn meal
Adds coarse texture and golden color to the crumb.
Sugar
Feeds the yeast and promotes browning in the crust.
Fleischmann's compressed yeast cake
Produces carbon dioxide that makes the dough rise and become light.

The step that matters

Let the dough rise until light. Yeast needs time and warmth to produce gas that expands the dough. Rising too briefly leaves a dense loaf, so the dough should look visibly puffed before baking.

“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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