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Bread

Graham Bread

A bread made from white bread sponge, brown sugar, and Graham flour, kneaded and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Graham Bread

Ingredients

Directions

Make the dough

  1. Combine the white bread sponge and brown sugar in a bowl.

  2. Add Graham flour to create a stiff batter.

  3. Let it rise.

  4. Add more Graham flour to knead the dough.

  5. Keep the dough slightly soft.

Bake

  1. Place the dough in a pan to rise again before baking.

  2. Bake the bread.

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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Bread + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

    Shared aroma: 2-nonenal (fatty, green).

Bread and flour barely smell alike, yet cooks put them together in 10,383 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

What each ingredient does

White bread sponge
Provides a fermented base that makes the dough rise.
Graham flour
Adds coarse bran and whole-grain body, giving the bread its nutty texture.
Brown sugar
Feeds the yeast and adds sweetness and mild browning.

The step that matters

Keep the dough slightly soft. Graham flour absorbs water slowly and bran can make dough stiff, so adding too much flour makes the loaf dense and dry. A softer dough keeps the crumb tender and lets the gluten stretch while it rises.

“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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