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Bread

Rice-and-Wheat Bread

A bread made from rice, wheat flour, yeast, and salt.

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

Cook and mix

  1. Simmer the rice in water until perfectly soft.

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

Knead and rise

  1. Knead the mixture thoroughly.

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

Shape and bake

  1. Reserve some flour for shaping the loaves.

  2. Bake the loaves until golden brown.

  3. If the rice needs more water, add it as necessary.

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 dough.
Flour
Provides the main structure as its gluten network forms during kneading.
Yeast
Produces carbon dioxide gas that makes the dough rise.

The step that matters

Simmer the rice until perfectly soft. Rice must be cooked until fully soft so it blends smoothly into the dough. Grains left firm stay as dense, gritty pockets in the finished loaves.

“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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