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Bread

Graham Bread

A yeast bread made with white and graham flour, sugar, salt, and water, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and wheat 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 ↓

Graham Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Dissolve the yeast in lukewarm water and add sugar.

  2. Stir in the white flour and beat until smooth.

  3. Add the graham flour and salt, mixing until combined.

  4. Knead the dough on a floured surface, adding more white flour as needed to prevent sticking.

  5. Let the dough rise until light.

Shape and bake

  1. Divide the dough into four equal parts and shape them.

  2. Place the shaped dough in pans and let rise until light.

  3. Bake in a gas oven at 400°F (200°C) for 35 to 40 minutes.

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. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Wheat + sugartop 27% of all pairs
    Smell alikelow
    Cooked together2,071 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Yeast
Ferments the sugars in the dough, producing gas that makes the loaves rise and turn light.
Graham or whole wheat flour
Forms the main structure of the loaves and gives them their nutty, coarse texture.
White flour
Adds gluten-forming strength so the dough is easier to knead and holds its shape.
Sugar
Feeds the yeast and adds a little sweetness and browning to the crust.

The step that matters

Kneading with added flour. Adding too much white flour to stop sticking makes the dough stiff and dense, while too little leaves it sticky and hard to shape. Kneading develops gluten, which traps the gas from the yeast and lets the loaves rise well.

“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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