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Bread

To Make Mixed Bread

A loaf made from wheat and barley flour, salted, leavened with yeast, and baked until golden.

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 bowl.

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

  3. Let the dough rise until it doubles in size.

  4. Shape the dough into half-peck loaves.

Bake

  1. Preheat the oven to 400°F (200°C).

  2. Bake the loaves for 3.5 hours until golden and cooked through.

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 loaf together.
Barley flour
Adds flavor and a denser crumb, since it forms less gluten than wheat.
Yeast
Produces carbon dioxide gas that makes the dough rise and become airy.

The step that matters

Let the dough rise until it doubles in size. Yeast needs enough time to produce gas for the dough to expand properly. Underproofed dough bakes up dense, while overproofed dough can collapse and lose 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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