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Steamed Brown Bread

A steamed bread made with milk, Indian meal, rye meal, molasses, baking soda, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and rye 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 ↓

Steamed Brown Bread

Ingredients

Directions

Make the batter

  1. In a large bowl, combine the milk, Indian meal, rye meal, molasses, baking soda, and salt. Mix until well combined.

  2. Pour the mixture into a greased steaming mold.

Steam

  1. Steam for 4 hours.

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. Milk + ryetop 12% of all pairs
    Smell alikemoderate
    Cooked together918 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Rye + molassestop 16% of all pairs
    Smell alikelow
    Cooked together804 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Milk + molassestop 21% of all pairs
    Smell alikelow
    Cooked together7,243 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

Indian meal
Provides the bulk and starch that set the bread's structure as it steams.
Rye meal
Adds a dense, earthy body and a deeper flavour than cornmeal alone.
Molasses
Adds sweetness, dark colour and a moist, rich character to the bread.
Baking soda
Reacts with the molasses's acidity to lighten the batter and help it rise.
Milk
Hydrates the meals so they form a pourable batter and keeps the crumb moist.

The step that matters

Steam for 4 hours. Steaming gently and steadily cooks the batter through without drying it. The mold must stay sealed and the water must keep simmering, because lost steam lets the bread dry out or stay gummy in the centre.

“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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