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Bread

Rice and Wheat Bread

A bread made from rice and wheatmeal, yeast, salt, and water, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice and Wheat Bread

Oven, in the book's wordsA good hot oven

Ingredients

Directions

The book says “a good hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Simmer the rice in 2 quarts of water until quite soft.

  2. Let the rice cool enough to handle, then mix it thoroughly with the wheatmeal.

  3. Dissolve the yeast in a little lukewarm water or milk and add it to the mixture.

  4. Add the salt and knead the dough well.

Rise and bake

  1. Set the dough to rise in a warm place for 1.5 hours.

  2. Bake in a hot oven at 400°F (200°C).

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Rice
Softened rice adds moisture and a tender crumb to the dough.
Wheatmeal
Provides the main structure of the loaf through gluten development when kneaded.
Yeast
Produces gas as it ferments, causing the dough to rise.

The step that matters

Set the dough to rise in a warm place. Yeast needs warmth to ferment at a steady pace. If the dough is too cold it rises slowly, and if it is too hot the yeast can die, so the loaf may come out dense.

“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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