Why it works: Flour and rye 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
Set the sponge by mixing 30 quarts of water, 90 lbs of Rye Blend flour, and 1 lb of yeast.
Allow the sponge to ferment for about 3.5 hours until it begins to recede.
Ensure the sponge temperature is between 78°F and 82°F.
For the dough, mix 28 to 30 quarts of water, 3.5 lbs of salt, and 106 lbs of Rye Blend flour.
Allow the dough to rise for 3.5 hours until it has full proof.
Shape the dough into loaves and handle as described for Vienna Bread.
The sponge dough will take approximately 1.5 hours to achieve its first full proof.
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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Flour + ryetop 8% of all pairsSmell alikestrongCooked together1,320 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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