Skip to main content
Bread

Bread of Wheat and Turnips

A simple bread made from wheat flour and mashed boiled turnips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Flour and turnip match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,874 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bread of Wheat and Turnips

Ingredients

Directions

Prepare

  1. Squeeze out excess water from the mashed turnips.

  2. Mix the wheat flour and mashed turnips together.

Make and bake

  1. Make the dough in the usual way.

  2. Bake the dough for a considerable time.

Rest and serve

  1. Let the bread rest for twelve hours before cutting.

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. Flour + turniptop 7% of all pairs
    Smell alikestrong
    Cooked together2,874 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Wheat + turniptop 12% of all pairs
    Smell alikestrong
    Cooked together41 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Wheat flour
Provides the gluten network that gives the bread its structure.
Turnips
Add moisture and softness to the dough through their mashed flesh.

The step that matters

Squeezing out the turnip water. Excess water in the mashed turnips loosens the dough and weakens its structure. Removing it first lets the flour form a dough that holds its shape and bakes evenly.

Swap the turnip

How well each one fits the dish's main ingredients (wheat, flour):

  1. Arrowrootfits better
  2. Sweet potatofits better
  3. Kalefits better
  4. Turnipthe original

Fit is the average pairing score against wheat, flour. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Wheat BreadWheat Bread65 recipesWhole Wheat BreadWhole Wheat Bread55 recipesBarley Wheat BreadBarley Wheat Bread6 recipesCornbreadCornbread345 recipes