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Dark “Rye” Bread

A gluten free Dark "Rye" Bread recipe that is versatile and works quite nicely for sandwiches.

By elanaspantry · From Open Recipes · 10 ingredients
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Why it works: Flour and agave match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 213 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By elanaspantry. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Flour + agavetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together213 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Almond + flourtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together8,450 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Almond + agavetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together198 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Almond + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,586 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Flour + carawaytop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together1,418 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the caraway

How well each one fits the dish's main ingredients (almond, flour, cream, egg, olive, agave):

  1. Cinnamonbetter flavor fit
  2. Nutmegbetter flavor fit
  3. Capersbetter flavor fit
  4. Carawaythe original

Fit is the average pairing score against almond, flour, cream, egg, olive, agave. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).