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 ↓
Graham Bread
Ingredients
Directions
Mix the batter
Combine 2 cups graham flour and 1 cup white flour.
Add 3 cups granulated sugar and sweet milk.
Add 2 teaspoons baking pinch of salt.
Add 1 cup hickory nuts and 1 cup raisins.
Mix all well and bake one hour in a slow oven.
Serve
Very good to butter and serve with salad.
Nutrition, whole recipe (rough)
Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Hickory Nut | 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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Flour + raisintop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Sugar + raisintop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Raisin + breadtop 17% of all pairsSmell alikemoderateCooked together2,111 recipes
Shared aroma: decanal (soap, orange peel).
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Flour + breadtop 25% of all pairsSmell alikelowCooked together10,383 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and bread barely smell alike, yet cooks put them together in 10,383 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
- Graham flour
- Provides the main structure and the coarse, hearty texture of the loaf.
- White flour
- Adds extra gluten structure so the loaf holds together better.
- Granulated sugar
- Adds sweetness and helps the crust brown during baking.
- Sweet milk (in the method)
- Adds moisture and softness to the dough.
- Hickory nuts
- Add crunch and a rich, nutty flavour.
- Raisins
- Add pockets of sweetness and moisture throughout the loaf.
The step that matters
Bake one hour in a slow oven. A slow, gentle heat lets the loaf cook through to the centre before the outside browns too quickly. Baking too hot can leave the crust dark and the middle underdone.
“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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