Name: Wheat Supply
Ingredients: 2 cups cornmeal; ½ yeast cake; 2 cups rye flour; ½ cup molasses

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 ↓

Wheat Supply

Ingredients

2 cups cornmeal
½ yeast cake
2 cups rye flour
½ cup molasses

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

In a large bowl, combine cornmeal and rye flour.
Dissolve the yeast cake in warm water and add to the flour mixture.
Stir in the molasses until well combined.
Knead the dough on a floured surface until smooth.
Place the dough in a greased bowl, cover, and let rise until doubled in size.
Shape the dough into loaves and place in greased pans.
Let rise again until doubled, then bake at 350°F (175°C) for 30-40 minutes.

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).
Flour + molassestop 16% of all pairs

Smell alikemoderate

Cooked together10,429 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Rye + molassestop 16% of all pairs

Smell alikelow

Cooked together804 recipes

Shared aroma: ethanol (alcoholic, ethereal).