Why it works: Flour and sugar 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 ↓
Graham Bread
Ingredients
Directions
Make the batter
Take one quart of warm water and make a middling thick batter with Graham flour.
Add one-half cup of yeast and stir thoroughly.
Rise and sweeten
Set in a warm place to rise.
When the batter is light, add one-half cup of sugar.
Finish and bake
Stir in as much flour as will be absorbed by the moisture, but do not make it too thick.
When risen, bake in a hot oven.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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.
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.
-
Flour + sugartop 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
- Graham flour (in the method)
- Forms the batter's structure once it is mixed with the liquid and yeast.
- Yeast
- Produces gas as it ferments, which lightens the batter and makes it rise.
- Sugar
- Adds sweetness and provides food that keeps the yeast active.
- Warm water
- Hydrates the flour and gives the yeast a moist environment to work in.
The step that matters
When risen, bake in a hot oven. Yeast gas must fully lighten the batter before baking. Baking too early gives a dense loaf, and letting it over-rise can cause it to collapse in the oven.
“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.
More graham bread recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.