Name: Combinations with Potato Bread
Ingredients: 3 cups wheat flour; 1 tablespoon fat; 4 cups barley flour; 2 teaspoons salt; 3 cups corn flour; 1 cup compressed yeast or 1½ cups dry yeast; 2 to 4 tablespoons molasses or syrup; 2 cups liquid

Why it works: Wheat and barley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 185 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Combinations with Potato 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.

In a large bowl, combine the wheat flour, fat, barley flour, and salt.
Add the corn flour and mix well.
Dissolve the yeast in the liquid and add to the dry ingredients.
Stir in the molasses or syrup.
Knead the dough until smooth and let it rise overnight.
Shape the dough and bake in a preheated oven at 350°F (175°C) until golden brown.

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 + barleytop 3% of all pairs

Smell alikestrong

Cooked together185 recipes

Shared aroma: isoamyl acetate (banana, fruity).
Wheat + corntop 5% of all pairs

Smell alikestrong

Cooked together465 recipes

Shared aroma: hexanal (green, grassy).
Barley + corntop 5% of all pairs

Smell alikestrong

Cooked together128 recipes

Shared aroma: 2-nonenal (fatty, green).
Wheat + flourtop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + barleytop 13% of all pairs

Smell alikemoderate

Cooked together582 recipes

Shared aroma: isobutyraldehyde (malty, green).