Name: Rice and Barley Bread
Ingredients: 1 ½ cups rice flour; 1 ½ cups barley flour; 6 teaspoons baking powder; 1 teaspoon salt

Why it works: Rice and barley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 568 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice and Barley Bread

Ingredients

1 ½ cups rice flour
1 ½ cups barley flour
6 teaspoons baking powder
1 teaspoon salt

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

Preheat your oven to 350°F (175°C).
In a large bowl, combine the rice flour, barley flour, baking powder, and salt. Mix well until all dry ingredients are evenly distributed.
Pour the mixture into a greased loaf pan.

Bake

Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.

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.

Rice + barleytop 3% of all pairs

Smell alikestrong

Cooked together568 recipes

Shared aroma: 2-nonenal (fatty, green).
Flour + barleytop 13% of all pairs

Smell alikemoderate

Cooked together582 recipes

Shared aroma: isobutyraldehyde (malty, green).
Rice + flourtop 16% of all pairs

Smell alikemoderate

Cooked together6,611 recipes

Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Rice flour: Provides the main starch structure and a light, tender crumb.
Barley flour: Adds body and a earthy flavor while contributing to the loaf's structure.
Baking powder: Releases gas in the batter so the loaf rises and becomes airy.

“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.