Name: Rye and Rice Flour Pastry
Ingredients: 2 cups rye flour; 1½ cups rice flour; 1 teaspoon salt; 1 teaspoon baking powder; ½ cup fat; ⅓ cup water

Why it works: Rye and flour 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 ↓

Rye and Rice Flour Pastry

Ingredients

Directions

In a large bowl, combine rye flour, rice flour, salt, and baking powder.
Cut in the fat until the mixture resembles coarse crumbs.
Gradually add water, mixing until a dough forms.
Roll out the dough on a floured surface to your desired thickness.

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.

Rye + flourtop 8% of all pairs

Smell alikestrong

Cooked together1,320 recipes

Shared aroma: isobutyraldehyde (malty, green).
Rye + ricetop 11% of all pairs

Smell alikemoderate

Cooked together54 recipes

Shared aroma: ethyl caproate (fruity, apple peel).
Flour + ricetop 16% of all pairs

Smell alikemoderate

Cooked together6,611 recipes

Shared aroma: isobutyraldehyde (malty, green).