Name: Straight Dough Rye Bread
Ingredients: 23 tablespoons wheat flour; 10 lbs rye flour; 11 lbs potato flour; 24 tablespoons water; 1.5 oz coarse sea salt; 1 lbs yeast

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 ↓

Straight Dough Rye Bread

Ingredients

Directions

Combine wheat flour, rye flour, potato flour, and salt in a large bowl.
Dissolve yeast in warm water and add to the flour mixture.
Knead the dough for about 10 minutes until smooth.
Let the dough rise in a warm place for 3 hours.
Punch down the dough and let it rise for another hour.
Shape the dough and let it rest on the bench for 1 hour before baking.

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.

Wheat + ryetop 1% of all pairs

Smell alikestrong

Cooked together404 recipes

Shared aroma: coumarin (sweet, hay).
Wheat + potatotop 7% of all pairs

Smell alikestrong

Cooked together235 recipes

Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Flour + ryetop 8% of all pairs

Smell alikestrong

Cooked together1,320 recipes

Shared aroma: isobutyraldehyde (malty, green).
Rye + potatotop 10% of all pairs

Smell alikemoderate

Cooked together75 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Wheat + flourtop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).