Name: Entire Wheat Bread with Baking Powder
Ingredients: 2 pints whole wheat flour; 3 teaspoons baking powder; ¼ teaspoon salt; 2 cups cold water

Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Entire Wheat Bread with Baking Powder

Ingredients

2 pints whole wheat flour
3 teaspoons baking powder
¼ teaspoon salt
2 cups cold water

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.

Prepare

Preheat your oven to 350°F (175°C).

Make the batter

In a large bowl, mix the flour, baking powder, and salt thoroughly.
Stir in the cold water until well combined.
Pour the mixture into a well-greased baking pan.

Bake

Bake for 1 hour.

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.

Wheat + flourtop 12% of all pairs

Smell alikemoderate

Cooked together4,373 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

Whole wheat flour: Provides the main structure and body of the bread.
Baking powder: Releases gas in the batter so the bread rises and becomes lighter.
Cold water: Hydrates the flour so the dry ingredients form a cohesive batter.

“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.