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
Set the sponge with 12 ounces of Fleischmann's yeast, 15 quarts of water, and 40 pounds of flour. Let it rest for 3 hours until it drops about 2 inches.
Add 30 quarts of water and the remaining 4 ounces of yeast. Break the sponge down finely and add 80 pounds more flour.
Allow the mixture to rise until it breaks in the middle, about 2 hours.
Dissolve the salt in the remaining 15 quarts of water and mix it into the sponge.
Add the remaining 76 pounds of flour and mix the dough thoroughly.
Let the dough rest for no longer than 3½ hours before shaping it into loaves.
Scale the dough and allow it to proof for about 45 minutes before baking.
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).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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