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 ↓
Bread, Rolls, Biscuits, Etc
Ingredients
Directions
Sift the whole wheat flour and let it sit in a warm place for about an hour.
Warm the water or milk and dissolve the yeast in it.
Combine the flour, olive oil, and yeast mixture to make a soft dough.
Place the dough in a warm area, cover it with a pan and cloth, and let it rise overnight.
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.
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Wheat + olivetop 6% of all pairsSmell alikestrongCooked together1,100 recipes
Shared aroma: 2-undecenal (sweet).
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Wheat + milktop 6% of all pairsSmell alikemoderateCooked together2,418 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
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Wheat + flourtop 12% of all pairsSmell alikemoderateCooked together4,373 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Olive + milktop 15% of all pairsSmell alikemoderateCooked together5,828 recipes
Shared aroma: 2-undecenal (sweet).
Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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