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Bread

Corn-flour and Weheat Bread

A yeast-leavened bread made with corn flour and wheat flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Wheat and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 465 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Corn-flour and Weheat Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the dough

  1. In a large bowl, combine the wheat flour and corn flour.

  2. Dissolve the yeast in warm water if using dry yeast.

  3. Add the dissolved yeast, syrup, and salt to the flour mixture.

  4. Mix until a dough forms, then knead for about 10 minutes.

  5. Let the dough rise in a warm place until doubled in size.

Shape and bake

  1. Shape the dough into loaves and place in greased pans.

  2. Allow to rise again until the dough has risen above the pans.

  3. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes.

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.

  1. Wheat + corntop 5% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: hexanal (green, grassy).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + syruptop 16% of all pairs
    Smell alikemoderate
    Cooked together2,540 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Corn + syruptop 17% of all pairs
    Smell alikelow
    Cooked together1,678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Wheat flour
Provides gluten that builds the dough's structure and holds the loaves' shape.
Corn flour
Adds corn flavour and a tender, crumbly crumb, with less gluten than wheat flour.
Yeast
Produces carbon dioxide gas that makes the dough rise and gives the loaves an airy texture.
Syrup
Feeds the yeast and adds sweetness and some browning in the crust.

The step that matters

Letting the dough rise until doubled. Yeast needs time and warmth to produce enough gas for full rising. Underproofed dough bakes dense, while overproofed dough can collapse and turn coarse.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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