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Mazdaznan Unfermented Whole Wheat Bread

A simple unfermented whole wheat bread made by mixing flour, water, salt, sugar, and oil, then resting, kneading, baking, and optionally softening the crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Wheat and olive match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,100 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Mazdaznan Unfermented Whole Wheat Bread

Ingredients

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 the dough

  1. Stir the flour into the lukewarm water, salt, sugar, and oil until it forms a light paste.

  2. Cover the dish with a cloth and let it sit in a cool place for 3 to 6 hours.

  3. Add a little finer ground flour and knead the dough for about 30 minutes until it becomes gummy.

Bake and finish

  1. Place the dough into well-oiled pans, filling them no more than two-thirds full.

  2. Bake in a preheated oven at 350°F (175°C) for at least 4 hours.

  3. For a soft crust, roll the bread in a wet cloth for 1 to 2 minutes after removing it from the oven.

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 + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together1,100 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + olivetop 19% of all pairs
    Smell alikemoderate
    Cooked together16,871 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Wheat + sugartop 27% of all pairs
    Smell alikelow
    Cooked together2,071 recipes

    Shared aroma: beta-damascenone (apple, rose).

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 bulk and structure of the loaf, with bran that makes the crumb denser.
Water
Hydrates the flour so gluten can develop into an elastic dough during kneading.
Sugar
Feeds browning reactions on the crust and adds a mild sweetness.
Cooking or olive oil
Adds fat that tenderizes the crumb and keeps the bread moist.

The step that matters

Kneading until gummy. Kneading develops gluten so the dough holds gas and shapes well. Stopping too early leaves a weak structure, while the bran in whole wheat flour can cut gluten strands, so the dough needs sustained kneading to become gummy and cohesive.

“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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