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Bread

Rice Bread

A bread made from wheat flour and rice, leavened with yeast and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Wheat and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 423 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Rice Bread

Ingredients

Directions

Prepare the rice

  1. Soak the rice in hot water until tender.

  2. Drain the water and add the rice to the flour.

Make and rise the dough

  1. Mix in the yeast, salt, and enough warm water to make a smooth dough.

  2. Let the dough rise in a warm place.

Shape and bake

  1. Shape the dough into loaves and bake.

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. Wheat + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + ricetop 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
Soaked until tender, it adds moisture and a soft, chewy crumb to the loaf.
Wheat flour
Forms the gluten network that gives the dough structure and holds the loaves together.
Yeast
Ferments the dough, producing gas that makes it rise and gives the bread its airy texture.

The step that matters

Let the dough rise in a warm place. Yeast produces gas slowly and works best at warm temperatures, so a cool spot can leave the loaves dense. Rising until the dough has visibly grown lets the gluten trap that gas and give the bread its lift.

“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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