Skip to main content
Bread

Entire Wheat Bread

A yeast‑leavened bread made with whole wheat flour, all-purpose flour, molasses, and scalded milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Entire Wheat Bread

Ingredients

Directions

Make the dough

  1. Add molasses and salt to the scalded milk.

  2. Cool the mixture.

  3. When lukewarm, add the dissolved yeast cake and 5 cups of mixed and sifted flour.

  4. Beat well and add enough flour to make a dough stiff enough to knead.

Rise and shape

  1. Knead the dough, cover it, and let it rise until doubled in size.

  2. Knead again, shape the dough, and place it in greased bread pans, filling them halfway.

Bake

  1. Let the dough rise again. Bake.

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. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Milk + molassestop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

All-purpose flour
Provides gluten structure so the dough can be kneaded and hold its shape.
Coarse whole wheat flour
Adds a hearty texture and nutty flavor, and absorbs more liquid, giving a denser crumb.
Yeast cake
Produces carbon dioxide as it ferments, making the dough rise and become light.
Molasses
Adds sweetness, moisture, and a deeper color to the crumb and crust.
Scalded milk
Adds richness and softness, tenderizing the crumb.

The step that matters

Adding flour to make a stiff dough. Flour must be added only until the dough is stiff enough to knead. Too much flour makes the bread dense and dry, while too little leaves a sticky dough that is hard to shape and may rise unevenly.

“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.

More whole wheat bread recipes

Unfermented 3 See all 125 →

You might also like

Wheat BreadWheat Bread65 recipesBarley Wheat BreadBarley Wheat Bread6 recipesCornbreadCornbread345 recipesBread PuddingBread Pudding336 recipes