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Entire Wheat Bread

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Entire Wheat Bread

Ingredients

Directions

  1. Sift the flour into a bowl, reserving 1 cup for kneading later.

  2. Mix the sugar and salt with the remaining flour.

  3. If using compressed yeast, dissolve it in a small amount of warm water.

  4. Add the remaining water and yeast to the flour mixture, then add the softened butter.

  5. Beat the dough vigorously with a strong spoon until smooth and light.

  6. Turn the dough out onto a floured board and knead until smooth and elastic, about 20 to 30 minutes.

  7. Return the dough to the bowl, cover with a clean towel, then with a tin or wooden cover.

  8. Let it rise for about 8 hours at 70°F (21°C).

  9. If the temperature is lower, allow more time for rising; if higher, less time.

  10. When risen, lightly butter 2 bread pans and 1 roll pan.

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).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

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