Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Entire Wheat Bread
Ingredients
Directions
Mix and rest
Combine one quart of warm water, one yeast cake, one tablespoonful of salt, two of sugar, and two and one-half pounds of entire wheat flour.
Mix and let stand for three hours.
Shape and bake
Stir it and pour into pans, allowing room to rise.
Proof for half an hour, then bake for twenty minutes for one-pound loaves.
Nutrition, whole recipe (rough)
Counts 2 of 5 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Wheat | 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.
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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Wheat + flourtop 12% of all pairsSmell alikemoderateCooked together4,373 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Entire wheat flour
- Provides the structure of the loaf, with bran and germ adding a denser, nuttier crumb.
- Yeast cake
- Produces gas that makes the dough rise and gives the bread its airy texture.
- Warm water
- Hydrates the flour so gluten can form and activates the yeast.
- Sugar (in the method)
- Feeds the yeast and helps the crust brown during baking.
The step that matters
Allowing room to rise in the pans. Yeast gas expands the dough, so if it is poured into pans too full there is no space to rise and the loaf comes out dense.
“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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