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Bread, Wheat and Rice

A bread made from wheat flour, rice, milk, water, salt, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Bread, Wheat and Rice

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. Beat the rice to a paste and mix it with the warm flour.

  2. In the center of the flour, combine the warm milk and water, salt, and yeast to make a thin batter.

  3. Cover the batter with flour and let it rise for 1½ hours.

  4. Make a dough by adding more milk and water, then knead it.

Shape and bake

  1. Form the dough into loaves and let them rise by the fire for 1 hour.

  2. Bake in a 350°F (175°C) oven for 1½ to 2 hours.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Yeast
Produces gas that makes the dough rise and become airy.
Wheaten flour
Forms the gluten network that gives the bread its structure.
Well-boiled rice
Adds moisture and softness to the crumb as a starchy paste.
Warm milk and water
Hydrates the flour and activates the yeast while forming the dough.
Coarse sea salt
Controls yeast activity and strengthens the dough's flavor and structure.

The step that matters

Letting the batter rise before shaping. The yeast needs time and warmth to produce gas. Under-rising leaves a dense loaf, while the sponge should be covered so it does not dry out and form a crust that stops it expanding.

“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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