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Bread

Hygienic Bread

A simple whole wheat bread made with yeast, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Hygienic Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Mix together whole wheat flour, yeast, coarse sea salt, and water.

  2. Let the mixture rise in a warm place until doubled in size.

  3. Knead the dough until smooth.

Shape and bake

  1. Shape the dough and place it in a baking pan.

  2. Let it rise again until puffy.

  3. Bake in a preheated oven at 350°F (175°C) until golden brown.

Recipe from a historical cookbook (Internet Archive).

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.

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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked 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

Whole wheat flour
Provides the main structure and a hearty, nutty flavor.
Yeast
Produces gas that makes the dough rise and become airy.

The step that matters

Let the dough rise until doubled. Yeast needs time and warmth to produce enough gas to expand the dough. Under-proofed dough bakes up dense, while over-proofed dough may collapse.

“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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