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Bread

Unbolted Wheat Bread

A wheat bread made with molasses, yeast, and warm water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and molasses are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,429 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Unbolted Wheat 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.

Mix and knead

  1. In a large bowl, mix the flour and salt together.

  2. Add the yeast, molasses, and warm water to the flour mixture.

  3. Stir until well combined.

  4. Knead the dough until smooth and elastic.

Rise and shape

  1. Let the dough rise in a warm place until doubled in size.

  2. Shape the dough into loaves and place in greased pans.

  3. Allow to rise again before baking.

Bake

  1. 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. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Flour
Provides the protein network that gives the bread its structure and chew.
Yeast
Produces gas as it ferments, making the dough rise and become airy.
Molasses
Adds moisture and sweetness, and its sugars help the crust brown in the oven.

The step that matters

Kneading the dough until smooth and elastic. Kneading aligns the gluten proteins in the flour into a stretchy network that traps the gas from the yeast. Under-kneaded dough rises poorly and bakes up dense.

“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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