Why it works: Flour and syrup are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 2,540 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Graham Bread
Ingredients
Directions
Set a sponge with fine flour as you would for wheat bread.
When the sponge is sufficiently raised, mix in Graham flour to achieve the usual consistency.
Mould with a little fine flour, let it rise once, then it's ready for the oven.
Sweeten with syrup or sugar if desired, though it's better without.
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.
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Flour + syruptop 16% of all pairsSmell alikemoderateCooked together2,540 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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