Why it works: Rye and flour match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,320 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Rye Bread
Ingredients
Directions
Take 100 pounds of rye bread dough and place it in the mixer.
Add 30 pounds of water heated to 82°F.
Incorporate 1 pound of yeast and 10 ounces of coarse sea salt.
Mix in 35 pounds of rye flour (1/3 rye, 2/3 clear) and 5 pounds of Kansas Patent flour.
Mix the dough for about 8 minutes.
Let the dough rest for 10 minutes before placing it on the bench.
Shape the dough into a large loaf.
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.
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Rye + flourtop 8% of all pairsSmell alikestrongCooked together1,320 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Rye + breadtop 13% of all pairsSmell alikemoderateCooked together59 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Bread + flourtop 25% of all pairsSmell alikelowCooked together10,383 recipes
Shared aroma: isobutyraldehyde (malty, green).
Bread and flour barely smell alike, yet cooks put them together in 10,383 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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