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Bread

Rice and Wheat Bread

A bread made by simmering rice, mixing with flour, yeast, and salt, then kneading, rising, and baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 6,611 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice and Wheat Bread

Ingredients

Directions

Prepare the rice

  1. Simmer the rice in water until soft.

  2. Let the rice cool to lukewarm.

Make the dough

  1. Mix the rice with flour, yeast, and salt until well combined.

  2. Knead the mixture until smooth.

  3. Let the dough rise in a warm place.

Bake

  1. Bake the bread as you would other bread.

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 + 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
Adds moisture and a soft, tender crumb to the bread.
Flour
Forms gluten when kneaded, giving the bread its structure.
Yeast
Produces gas that makes the dough rise and become airy.

The step that matters

Let the rice cool to lukewarm. Yeast is killed by very hot liquids and food. Cooling the rice to lukewarm before mixing protects the yeast so it can produce gas and make the dough rise.

“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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