Name: To Make Mixed Bread
Ingredients: 2 pecks barley flour (about 16 cups); 1 peck rice flour (about 8 cups)

Why it works: Barley and rice match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 568 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

To Make Mixed Bread

Ingredients

2 pecks barley flour (about 16 cups)
1 peck rice flour (about 8 cups)

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

Combine barley flour and rice flour in a large bowl.
Knead the mixture into a dough.

Bake

Bake the dough 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.

Photo for illustrative purposes only · Contact us to use it

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.

Barley + ricetop 3% of all pairs

Smell alikestrong

Cooked together568 recipes

Shared aroma: 2-nonenal (fatty, green).
Barley + flourtop 13% of all pairs

Smell alikemoderate

Cooked together582 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + ricetop 16% of all pairs

Smell alikemoderate

Cooked together6,611 recipes

Shared aroma: isobutyraldehyde (malty, green).