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Bread

Quick Rye Bread

A quick rye bread made with scalded milk, rye flour, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Quick Rye Bread

Ingredients

Directions

Make the dough

  1. Cool the scalded milk to lukewarm.

  2. Add the lukewarm water with dissolved yeast.

  3. Warm the flour.

  4. Add half of the flour to the mixture, stirring well.

  5. Add the shortening, salt, and remaining flour.

  6. Knead into a smooth, stiff dough.

  7. Place the dough in a greased bowl. Cover the dough.

Rise, shape and bake

  1. Let the dough rise until doubled in bulk.

  2. Shape the dough into loaves.

  3. Let the loaves rise until doubled in size again.

  4. Bake the loaves until done; rye bread requires a longer baking time than all-wheat 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. Flour + ryetop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rye flour
Provides the dense, earthy structure and flavor typical of rye bread, with less gluten than wheat flour.
White flour
Supplies gluten that gives the stiff dough enough elasticity to hold its shape and rise.
Yeast
Produces carbon dioxide as it ferments, which leavens the dough so it doubles in bulk.
Sweet milk
Adds moisture, softness and richness to the dough.
Shortening
Adds fat that tenderizes the crumb and softens the texture.

The step that matters

Baking time for the loaves. Rye flour has less gluten than wheat, so its loaves set more slowly and can turn out gummy or underbaked if removed too early. Bake until done and allow for the longer time the record notes.

“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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