Name: Honey Whole Wheat Bread
Ingredients: 3 cup whole wheat flour (3 to 3 1/2 cups); 1 tsp salt; 1 env Fleischmann's(r) Quick-Rise Instant Yeast; 3/4 cup low-fat (2%) milk; 1/4 cup water; 2 tbl vegetable oil; 3 tbl liquid honey; 1 egg lightly beaten

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Honey Whole Wheat Bread

Oven350°F

Time40 minutes

Ingredients

Directions

Prepare the dough

Combine 2 1/2 cups flour, 1 tsp salt, and undissolved yeast in a large bowl.
Heat 3/4 cup milk, 1/4 cup water, 2 tbsp vegetable oil, and 3 tbsp liquid honey in a small saucepan until very warm (125°F).
Stir the warm liquids into the dry ingredients.
Stir in 1 lightly beaten egg and blend well.
Add enough of the remaining flour to make a soft dough that begins to come away from the sides of the bowl and can be handled; the texture may be crumbly.
Turn the dough out onto a lightly floured surface.
Knead until smooth and elastic, about 5 to 8 minutes.
Cover the dough and let it rest on the floured surface for 10 minutes.

Shape and bake

Roll the dough (or stretch and pat) into a 12‑by‑8‑inch rectangle.
Roll the rectangle up from the short side as for a jelly roll.
Pinch the seam and ends to seal the roll.
Place the seam side down in a greased 9‑by‑5‑inch loaf pan.
Cover and let the loaf rise in a warm, draft‑free place until doubled in size, about 30 to 45 minutes.
Bake in a 350°F oven for 40 minutes or until done.
Remove the loaf from the pan and cool on a wire rack.

Nutrition, whole recipe (rough)

865Calories

27 gProtein

28 gFat

125 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Honey	1 tbsp (21g)	64
Salt	1 tsp (6g)	0
Water	not in our table	0

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.

Wheat + milktop 6% of all pairs

Smell alikemoderate

Cooked together2,418 recipes

Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Wheat + honeytop 10% of all pairs

Smell alikemoderate

Cooked together346 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Milk + honeytop 10% of all pairs

Smell alikemoderate

Cooked together1,336 recipes

Shared aroma: ethyl octanoate (fruity).
Wheat + flourtop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Whole wheat flour: Provides the structure of the loaf and a hearty, nutty flavour.
Yeast: Produces gas that makes the dough rise and become light.
Egg: Adds structure and richness to the crumb and helps bind the dough.
Milk: Adds moisture and softness, and helps browning on the crust.
Honey: Adds sweetness and moisture, and helps the crust brown.
Vegetable oil: Adds fat that tenderises the crumb and keeps the loaf soft.

The step that matters

Shaping and sealing the roll. If the seam and ends are not pinched closed, gas can split the loaf open and the rolled layers can separate during rising and baking, so the seam should be sealed firmly and placed seam side down.

“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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Honey Whole Wheat Bread