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Bread

Entire Wheat Bread

A loaf of bread made with whole wheat flour and bread flour, yeast, milk, butter, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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

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.

Make the dough

  1. Dissolve the yeast in lukewarm water.

  2. In a large bowl, combine scalded milk, melted butter, and sugar.

  3. Add the yeast mixture to the milk mixture.

  4. Gradually mix in the bread flour and whole wheat flour until a stiff dough forms.

  5. Knead the dough until smooth.

  6. Let it rise until doubled in size.

Shape and bake

  1. Shape the dough into a loaf and place it in a greased pan.

  2. Let it rise again until it reaches the top of the pan.

  3. Bake at 350°F (175°C) for 45 to 50 minutes.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Bread + wheattop 10% of all pairs
    Smell alikestrong
    Cooked together209 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread flour
Provides gluten strength so the dough holds its shape and rises well.
Whole wheat flour
Adds a nutty flavor and a denser, more substantial crumb.
Yeast
Produces gas that makes the dough rise and gives the loaf its airy texture.
Milk
Adds richness, softness and browning to the crumb and crust.
Butter
Adds fat that tenderizes the crumb and adds flavor.
Sugar
Feeds the yeast and adds sweetness and browning.

The step that matters

Gradually mixing in the flours. Adding flour slowly lets it absorb liquid evenly, so the dough develops gluten without becoming lumpy or overly stiff. Whole wheat flour absorbs more liquid than white flour, so the dough can feel tighter than expected.

“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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