Why it works: Rye and flour match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,320 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Rye Bread
Ingredients
Directions
In a bowl, combine warm water and yeast to make a sponge. Add enough rye flour to thicken.
Place the sponge in a warm area to rise overnight.
Scald the cornmeal and let it cool.
Add the cooled cornmeal to the sponge and mix in rye flour until the dough is thick enough to knead.
Knead the dough lightly, then let it rise again.
Shape the dough into loaves and place them in deep pie tins or small pudding pans.
Allow the loaves to rise before baking.
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.
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Rye + flourtop 8% of all pairsSmell alikestrongCooked together1,320 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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