Entire-wheat Bread

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 + flourtop 12% of all pairs
   Smell alikemoderate
   Cooked together4,373 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Flour + buttertop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

3. Wheat + buttertop 14% of all pairs
   Smell alikemoderate
   Cooked together2,002 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

4. Flour + sugartop 15% of all pairs
   Smell alikemoderate
   Cooked together92,116 recipes

   Shared aroma: phenylacetaldehyde (hawthorne, honey).

5. Sugar + buttertop 17% of all pairs
   Smell alikemoderate
   Cooked together98,233 recipes

   Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Entire wheat flour

Provides the structure of the loaf, as its proteins form gluten when kneaded.

Yeast

Produces carbon dioxide as it ferments, making the dough rise and become airy.

Water

Hydrates the flour so gluten can form and dissolves the yeast to activate it.

Sugar

Feeds the yeast and aids browning in the crust.

Butter or lard

Adds fat that tenderizes the crumb and softens the texture.

The step that matters