Boston 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. Corn + milktop 10% of all pairs
   Smell alikemoderate
   Cooked together6,955 recipes

   Shared aroma: hexanal (green, grassy).

2. Flour + corntop 13% of all pairs
   Smell alikemoderate
   Cooked together6,165 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. 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 main structure and the wholegrain flavour of the bread.

Corn meal

Adds a coarse, crumbly texture and helps the loaf hold its shape.

Molasses

Adds sweetness, dark colour and moisture to the batter.

Sour milk

Supplies moisture and acidity that reacts with the baking soda.

Baking soda

Reacts with the acid in the sour milk to produce gas that lifts the bread.

The step that matters