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Bread

To Make Mixed Bread

A loaf made from wheat and barley flour, salted, leavened with yeast, baked after rising.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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To Make Mixed Bread

Why it works: Wheat and barley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 185 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

To Make Mixed Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Combine the wheat flour and barley flour in a large mixing bowl.

  2. Add salt, yeast, and enough warm water to form a dough.

  3. Let the dough rise for about three hours, changing the water if it has an earthy taste.

  4. Once the dough has risen, drain any excess water using a sieve.

Shape and bake

  1. Divide the dough into half-peck loaves.

  2. Preheat the oven to 400°F (200°C) and bake the loaves for three and a half hours.

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.

  1. Wheat + barleytop 3% of all pairs
    Smell alikestrong
    Cooked together185 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + barleytop 13% of all pairs
    Smell alikemoderate
    Cooked together582 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

Wheat flour
Provides the main gluten structure that holds the loaves together.
Barley flour
Adds body and flavour, though it has less gluten to support the rise.
Yeast
Produces gas as it ferments, causing the dough to rise and become airy.

The step that matters

Letting the dough rise. Yeast needs enough time to ferment and produce gas; under-rising leaves a dense loaf, while over-rising can weaken the gluten structure and collapse the dough.

“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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