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3. Entire Wheat Bread.

A loaf of bread made with whole wheat flour, scalded milk, sugar or molasses, salt, and yeast.

From an old cookbook · modernised transcription
By Helen Kinne and Anna M. Cooley · From a historical cookbook (Project Gutenberg) · 9 ingredients
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Why it works: Sugar and molasses are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,225 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

3. Entire Wheat Bread.

Ingredients

Directions

Prepare the dough

  1. Add sweetening and salt to scalded milk and cool until lukewarm.

  2. Add dissolved yeast and beat in the flour.

Rise and shape

  1. Cover with cloth and let rise to double its bulk.

  2. Again beat and turn into greased bread pans, filling half full.

Bake

  1. Let this rise to not quite double its bulk, and bake same as white bread.

  2. This mixture may also be baked in gem pans.

Nutrition, whole recipe (rough)

562Calories
13 gProtein
1 gFat
123 gCarbs

Counts 4 of 7 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Molasses1 tbsp (20g)58
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0
Wheatnot in our table0
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Helen Kinne and Anna M. Cooley. Recipe from a historical cookbook (Project Gutenberg).

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.

  1. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Wheat + molassestop 24% of all pairs
    Smell alikelow
    Cooked together702 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yeast
Produces gas as it ferments, which makes the dough rise and become light.
Whole wheat flour
Its proteins form gluten, giving the dough structure that holds the risen gas.
Sugar
Adds sweetness and feeds the yeast, supporting fermentation and browning in the crust.

The step that matters

Second rise to not quite double. Letting the dough rise too far before baking can overstretch its gluten network, so it may collapse or bake with a coarse, uneven crumb. Stopping just short of double keeps enough gas and structure for a good loaf.

“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 whole wheat bread recipes

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