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Entire Wheat Bread and Rolls

A whole wheat bread and rolls made with yeast, butter, sugar, and salt, baked at 350°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Entire Wheat Bread and Rolls

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Sift the dry ingredients together.

  2. Add the warm water, butter, and yeast (yeast foam should have soaked for 2 hours).

  3. Beat the mixture hard, then knead for 20 minutes on a floured board using 1 cup of the same flour.

Rise and shape

  1. Let the dough rise for 8 hours in a warm place.

  2. When light, shape into 1 pan of rolls and 2 loaves of bread.

  3. Let rise until doubled in size.

Bake

  1. Bake the rolls in a moderate oven at 350°F (175°C) for 30 minutes and the bread for 1 hour.

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 + 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. Butter + sugartop 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
Forms the structure of the dough; whole grain bran makes it denser than white flour.
Yeast
Produces carbon dioxide gas that makes the dough rise and become light.
Warm water
Hydrates the flour so gluten can form and activates the yeast.
Butter
Adds fat that softens the crumb and gives a more tender texture.
Sugar
Adds a little sweetness and feeds the yeast, supporting browning and rise.

The step that matters

Kneading the dough thoroughly. Whole wheat bran cuts through gluten strands, so thorough kneading is needed to build a network that traps the yeast gas and lets the loaves rise well.

“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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