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Bread

Mixed Wheat Flour Breads

A yeast bread made with graham and white flour, milk, molasses, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mixed Wheat Flour Breads

Ingredients

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

  1. Scald the milk with the salt and molasses until lukewarm.

  2. Mix a little of the milk with the yeast to activate it, then add to the milk mixture.

  3. Add the flours and beat well until combined.

Rise and bake

  1. Let the mixture rise until it doubles in volume.

  2. Transfer to a greased pan and let it rise again until nearly at the top.

  3. 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.

  1. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Milk + molassestop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Graham flour
Adds a nutty flavor and coarser texture, with its bran slightly weakening the gluten network.
White flour
Provides gluten for structure so the loaf can hold its rise.
Yeast
Produces carbon dioxide gas that makes the dough rise and become airy.
Milk
Adds moisture and richness, and helps the crumb brown in the oven.
Molasses
Adds sweetness, a deep flavor, and some moisture that helps browning.

The step that matters

Let the dough rise fully before baking. Yeast needs time to produce enough gas for the dough to double. Under-proofed bread stays dense, while over-proofed dough can collapse and lose its structure.

“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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