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Bread

Unbolted Wheat Bread

A yeast‑leavened wheat bread flavored with molasses.

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.

Prepare the dough

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

  2. Add the yeast, molasses, and warm water to the flour mixture, then stir until well combined.

Knead and rise

  1. Knead the dough until smooth, then let it rise until doubled in size.

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

  3. Let the loaves 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
Forms the gluten network that gives the bread its structure.
Yeast
Produces gas that makes the dough rise and become airy.
Molasses
Adds sweetness, moisture, and color that deepens during baking.

The step that matters

Letting the loaves rise. Rising until the dough has doubled lets the yeast build gas and gluten structure. Rising too little leaves a dense loaf, while rising too long can weaken the structure so the loaf collapses or bakes flat.

“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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