Name: Bread, Cakes, Biscuits, Rolls, and Muffins
Ingredients: 6 pounds rye flour; 1 peck (about 8 quarts) wheaten flour; best mealy potatoes

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 ↓

Bread, Cakes, Biscuits, Rolls, and Muffins

Ingredients

6 pounds rye flour
1 peck (about 8 quarts) wheaten flour
best mealy potatoes

Directions

In a large bowl, combine 6 pounds of rye flour with 1 peck of wheaten flour.
If using potatoes, bake or boil them until fully cooked, then peel and mash until smooth.
Mix the mashed potatoes into the flour mixture when setting it to rise.
Use small bear yeast for the best results.

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.

Rye + flourtop 8% of all pairs

Smell alikestrong

Cooked together1,320 recipes

Shared aroma: isobutyraldehyde (malty, green).
Rye + potatotop 10% of all pairs

Smell alikemoderate

Cooked together75 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Flour + potatotop 15% of all pairs

Smell alikemoderate

Cooked together5,355 recipes

Shared aroma: isobutyraldehyde (malty, green).