Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Whole Wheat Bread
Ingredients
Directions
Make the batter
Dissolve two yeast cakes in one cup warm water.
Add two tablespoons salt, four tablespoons sugar, three quarts water, and enough flour to make a good batter.
Let the batter rise overnight.
Knead and shape
In the morning put flour in bread pan and knead well.
Place in warm place until light and knead.
Repeat process three times.
Mix in loaves and let raise until light.
Bake
Bake in a moderate oven for one hour.
Nutrition, whole recipe (rough)
Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | 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.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
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.
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Yeast cakes
- Ferment the dough, producing gas that makes it rise and turn light.
- Flour (in the method)
- Forms the gluten network that gives the bread its structure.
- Sugar
- Feeds the yeast and adds a little sweetness and browning.
- Salt
- Controls yeast activity and adds flavor to the dough.
The step that matters
Letting the dough rise until light. Yeast needs time and warmth to produce enough gas for a light crumb. Under-proofed dough bakes dense, while over-proofed dough can collapse and turn sour.
“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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