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Bread

To Make Mixed Bread

A bread made from rice, potatoes, wheat flour, yeast, and salt.

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: Rice and wheat match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 423 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

To Make Mixed Bread

Ingredients

Directions

Prepare the rice and potatoes

  1. Soak the rice overnight in a copper pot until soft.

  2. In the morning, place the rice in a pan; it will have swelled significantly.

  3. Boil, skin, and mash the potatoes into a fine pulp while hot.

Make the dough

  1. Knead the mashed potatoes with the rice and wheat flour.

  2. Add yeast and salt to the dough.

Prove and bake

  1. Let the dough prove in the kneading trough for 2 hours.

  2. Divide the dough into loaves and bake as usual.

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. Rice + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Rice + potatotop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Potato + wheattop 7% of all pairs
    Smell alikestrong
    Cooked together235 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 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

Rice
Softened and swollen grains add bulk and moisture, giving the loaf a tender crumb.
Potatoes
Mashed potato adds moisture and softness, helping the bread stay moist.
Wheat flour
Its gluten forms the network that traps gas and gives the loaf its structure.
Yeast
Yeast ferments sugars and produces gas, which makes the dough rise.

The step that matters

Mashing the potatoes into a fine pulp while hot. Hot potato mashes smoothly, while cooled potato starch stiffens and turns gluey, leaving lumps that are hard to work evenly into the dough.

Swap the potato

How well each one fits the dish's main ingredients (rice, wheat, flour):

  1. Arrowrootfits better
  2. Sweet potatofits better
  3. Spinachfits better
  4. Potatothe original

Fit is the average pairing score against rice, wheat, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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