Name: Rye Flour and Ryemeal
Ingredients: 1 part rye flour; ⅕ part strong spring wheat flour

Why it works: Rye and wheat 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 ↓

Rye Flour and Ryemeal

Ingredients

1 part rye flour
⅕ part strong spring wheat flour

Directions

Mix rye flour with strong spring wheat flour to create an excellent rye bread.
Use sifted rye flour and some wheat flour for a lighter 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.

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.

Rye + wheattop 1% of all pairs

Smell alikestrong

Cooked together404 recipes

Shared aroma: coumarin (sweet, hay).
Rye + flourtop 8% of all pairs

Smell alikestrong

Cooked together1,320 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + wheattop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).