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Bread

Rice- and Wheat Bread

Bread made from rice, wheat flour, yeast, salt, and water.

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

Make the dough

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

  2. Mix the warm rice thoroughly with 4 pounds of flour, yeast, and salt.

  3. Knead the mixture well.

Rise and shape

  1. Set the dough to rise in a warm place.

  2. Reserve some dough to shape into loaves.

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
Cooked rice adds moisture and softness to the crumb.
Flour
Flour forms the gluten network that gives the bread its structure.
Yeast
Yeast produces gas that makes the dough rise.

The step that matters

Knead the mixture well. Kneading develops the gluten network that traps the gas yeast produces. Under-kneaded dough rises poorly and bakes up dense and crumbly.

“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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