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Bread

To Make Mixed Bread

A loaf of bread made from wheat and rye flour with yeast, salt, and warm water.

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 rye match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 404 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

To Make Mixed Bread

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. Combine wheat flour and rye flour in a large bowl.

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

  3. Knead the mixture until smooth.

  4. Cover the dough and let it ferment in a warm place for 2 hours.

Shape and bake

  1. Divide the dough into large loaves.

  2. Bake the loaves 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.

  1. Wheat + ryetop 1% of all pairs
    Smell alikestrong
    Cooked together404 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Flour + ryetop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Wheat + flourtop 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

Wheat flour
Provides the main gluten structure that holds the loaves together.
Rye flour
Adds flavour and a denser crumb, as it forms less gluten than wheat.
Yeast
Produces gas during fermentation, which makes the dough rise.

The step that matters

Kneading until smooth. Kneading aligns and develops gluten strands, giving the dough the elasticity to trap gas. Under-kneaded dough rises poorly and bakes up dense.

“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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