Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Graham Unfermented Bread
Ingredients
Directions
Make the dough
Combine one and one-half pints graham flour, one-half pint flour, one tablespoonful sugar, one teaspoonful salt, two teaspoonfuls baking powder, and one and one-half pints milk (or equal parts milk and water).
Sift together graham flour, sugar, salt and powder.
Add milk (or milk and water). Mix rapidly into a soft dough.
Bake
Pour from a bowl into a greased tin.
Bake in a rather hot oven for forty minutes. Protect the loaf with paper the first fifteen minutes.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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 + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, 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
- Graham flour
- Adds a coarse, hearty texture and nutty flavour to the loaf.
- Baking powder
- Releases gas in the wet dough, lifting the loaf so it rises in the oven.
- Milk
- Hydrates the flour and gives the dough moisture and a soft crumb.
The step that matters
Mix rapidly into a soft dough. Baking powder starts releasing gas as soon as it meets liquid, so mixing quickly and getting the dough into the tin and oven promptly keeps that lift in the loaf rather than losing it while the dough sits.
“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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