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Bread

Whole- Wheat and Corn-flour Bread

A loaf of bread made with wheat flour, whole wheat flour, corn flour, yeast, liquid, molasses or syrup, fat, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Whole- Wheat and Corn-flour 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, entire-wheat flour, corn flour, and salt.

  2. In a separate container, mix the liquid, molasses or syrup, and fat.

  3. Dissolve the yeast in the liquid mixture.

  4. Pour the liquid mixture into the flour mixture and stir until combined.

Rise overnight

  1. Cover the bowl and let the dough rise overnight.

Shape and bake

  1. The next day, shape the dough and place it in a greased loaf pan.

  2. Let it rise again until doubled in size, then bake at 350°F (175°C) for about 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 + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Wheat + molassestop 24% of all pairs
    Smell alikelow
    Cooked together702 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Wheat flour
Forms the gluten network that gives the loaf its structure.
Entire-wheat flour
Adds bran and germ, giving a denser structure and a nutty, earthy flavor.
Corn flour
Adds corn flavor and a slightly tender, crumbly texture.
Yeast
Produces carbon dioxide gas that makes the dough rise and become airy.
Molasses or syrup
Feeds the yeast, adds sweetness and moisture, and helps the crust brown.
Fat
Tenderizes the crumb and adds moisture for a softer texture.

The step that matters

Let it rise again until doubled in size. Yeast gas expands the dough and sets the crumb. Underproofed dough bakes up dense and heavy, while overproofed dough can collapse or lose structure in the oven.

“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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