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Bread

Norwegian Nut Bread

A nut and raisin bread baked in canisters.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Norwegian Nut Bread

Oven375 degrees
Time50 minutes

Ingredients

Directions

Prepare

  1. Preheat oven to 375 degrees.

  2. Coat empty 16-oz cans with non-stick cooking spray.

Make the batter

  1. In a medium-size bowl, combine flour, baking soda, salt, nuts, dry milk, whole-wheat flour, raisins and orange zest.

  2. In a small bowl, combine egg, buttermilk and walnut oil; add to flour mixture and blend well.

Bake and cool

  1. Spoon batter into cans and bake 50 minutes or until golden.

  2. Loosen bread from cans with a small spatula and cool on a rack.

Nutrition, whole recipe (rough)

1272Calories
44 gProtein
54 gFat
158 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Sunflower1 oz (28g) hulled165
Milk Powder1 cup (244ml) whole149
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Orange1 medium (131g)62
Walnut1 walnut half (4g)26
Almond1 almond (1.2g)7
Salt1 tsp (6g)0
Seednot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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 + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Almond + sunflowertop 2% of all pairs
    Smell alikestrong
    Cooked together165 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Almond + raisintop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  4. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Almond + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

All-purpose flour
Provides the main structure once the batter sets in the oven.
Whole wheat flour
Adds structure and a denser, nutty texture to the loaf.
Egg
Binds the batter and helps give the loaf its set structure.
Buttermilk
Its acidity reacts with baking soda to help the bread rise and stay tender.
Baking soda
Reacts with the acidic buttermilk to release gas that leavens the loaf.
Walnut oil
Adds fat that keeps the crumb moist and tender.

The step that matters

Blend the wet and dry ingredients without overmixing. Baking soda starts producing gas as soon as it meets the acidic buttermilk, so the batter should be mixed only until combined. Overmixing develops gluten in the flour, which can make the bread tough and dense.

Swap the orange

How well each one fits the dish's main ingredients (flour, almond, sunflower, milk powder, wheat, raisin, egg):

  1. Coconutfits better
  2. Vanillafits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against flour, almond, sunflower, milk powder, wheat, raisin, egg. 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.

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