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Bread

To Make Mixed Bread

Mixed bread made from boiled buckwheat flour and wheat flour with yeast, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Make Mixed Bread

Why it works: Buckwheat and wheat match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 113 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

To Make Mixed Bread

Ingredients

Directions

Prepare the dough

  1. Boil the buckwheat flour with water until cooked.

  2. In a kneading trough, combine the wheat flour and yeast.

  3. Once the buckwheat mixture cools to blood heat, pour it into the trough with the wheat flour and yeast.

Prove and bake

  1. Knead the mixture well and let it prove for 2 hours.

  2. Divide the dough into loaves and bake, keeping it in the oven longer than wheat bread.

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. Buckwheat + wheattop 2% of all pairs
    Smell alikestrong
    Cooked together113 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Buckwheat + flourtop 4% of all pairs
    Smell alikemoderate
    Cooked together660 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 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

Buckwheat flour
Adds a dense, earthy body and flavour, and its starches thicken when boiled.
Wheat flour
Forms gluten that gives the loaf structure and lets it hold its rise.
Yeast
Produces gas as it ferments, causing the dough to rise and become airy.

The step that matters

Cooling the buckwheat mixture to blood heat before adding it. If the boiled buckwheat is still hot, it can kill the yeast before it works. Blood heat, about body temperature, is warm enough to keep the yeast active.

“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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