Name: Composition of Rye
Ingredients: 2 parts wheaten flour; 1 part rye flour

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 ↓

Composition of Rye

Ingredients

2 parts wheaten flour
1 part rye flour

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.

Prepare the dough

Mix 2 parts of wheaten flour with 1 part of rye flour.
Knead the mixture to form a dough.
Shape the dough into a loaf.

Rise and bake

Allow the loaf to rise until doubled in size.
Bake in a preheated oven at 350°F (175°C) until golden brown.

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.

Flour + ryetop 8% of all pairs

Smell alikestrong

Cooked together1,320 recipes

Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Wheaten flour: Provides gluten, giving the dough the stretch and structure to hold its shape.
Rye flour: Adds a distinctive flavor and a denser crumb, since it forms less gluten than wheat.

“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.