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Bread

Mixed Breads

A bread made from rye, wheat, barley, lye, rice paste, and potato flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rye and wheat match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 404 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Mixed Breads

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. Mix rye flour, wheat flour, and barley flour in equal proportions.

  2. Alternatively, mix lye flour, wheat flour, and rice paste in equal proportions.

  3. For a lighter bread, use leaven of wheat flour instead of yeast.

Bake and rest

  1. Allow the bread to rest for two days before eating.

  2. Bake at 350°F (175°C) until done.

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. Rye + wheattop 1% of all pairs
    Smell alikestrong
    Cooked together404 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Barley + ricetop 3% of all pairs
    Smell alikestrong
    Cooked together568 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Wheat + barleytop 3% of all pairs
    Smell alikestrong
    Cooked together185 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Rye + barleytop 4% of all pairs
    Smell alikestrong
    Cooked together66 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Barley + potatotop 5% of all pairs
    Smell alikestrong
    Cooked together165 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

Wheat flour
Its gluten forms the main structure that holds the bread together.
Rye flour
It adds a denser crumb and a distinct earthy flavor.
Potato flour
It helps the bread hold moisture and stay soft.

Swap the potato

How well each one fits the dish's main ingredients (rye, flour, wheat, barley, rice):

  1. Arrowrootfits better
  2. Leekfits better
  3. Beetrootfits better
  4. Potatothe original

Fit is the average pairing score against rye, flour, wheat, barley, rice. Candidates are from the same food group and used in at least 100 recipes.

“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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