Name: Rye Bread
Ingredients: sponge (made as for wheat bread); rye flour

Why it works: Wheat and rye match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 404 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Rye Bread

Ingredients

sponge (made as for wheat bread)
rye flour

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.

Prepare a sponge as you would for wheat bread and let it rise overnight.
Mix the sponge with rye flour until the dough is not as stiff as wheat bread.
Place the dough in deep pie-tins or small pudding-pans and let it rise again.
Bake in a moderate oven at 350°F (175°C) until done.

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.

Wheat + ryetop 1% of all pairs

Smell alikestrong

Cooked together404 recipes

Shared aroma: coumarin (sweet, hay).
Rye + flourtop 8% of all pairs

Smell alikestrong

Cooked together1,320 recipes

Shared aroma: isobutyraldehyde (malty, green).
Wheat + breadtop 10% of all pairs

Smell alikestrong

Cooked together209 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Wheat + flourtop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).
Bread + ryetop 13% of all pairs

Smell alikemoderate

Cooked together59 recipes

Shared aroma: ethyl octanoate (fruity, wine).