Oatmeal Brown Bread

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. Oats + milktop 14% of all pairs
   Smell alikemoderate
   Cooked together2,119 recipes

   Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

   Shared aroma: isobutyraldehyde (malty, green).

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

   Shared aroma: ethanol (alcoholic, ethereal).

4. Flour + oatstop 19% of all pairs
   Smell alikemoderate
   Cooked together3,169 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Molasses + milktop 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

Graham flour

Provides the bulk and whole-grain structure that holds the loaf together.

Molasses

Adds sweetness, dark color and moisture.

Quaker oats

Add body and a chewy texture as they absorb liquid.

Cornmeal

Adds a coarser texture and helps give the loaf its structure.

Sour milk

Supplies moisture and acidity to the batter.

The step that matters