Name: Corn, Oats and Rice Bread
Ingredients: 1 cup corn meal; 1 cup scalded milk; 1 cup rolled oats; 1 tablespoon molasses; ½ cup rice flour; ¼ teaspoon salt; ½ cup white flour; 1 yeast cake, dissolved in 1 tablespoon lukewarm water; 1 tablespoon fat

Why it works: Corn and rice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 933 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn, Oats and Rice Bread

Ingredients

Directions

Combine scalded milk with corn meal and rolled oats; let cool.
Add dissolved yeast, salt, melted fat, and rice flour; mix well.
When spongy, add white flour and molasses; knead the dough.
Let the dough rise, then knead again.
Allow to rise once more before baking.

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.

Corn + ricetop 5% of all pairs

Smell alikestrong

Cooked together933 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + ricetop 7% of all pairs

Smell alikemoderate

Cooked together7,374 recipes

Shared aroma: 2-nonenal (fatty, green).
Corn + oatstop 10% of all pairs

Smell alikemoderate

Cooked together220 recipes

Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
Corn + milktop 10% of all pairs

Smell alikemoderate

Cooked together6,955 recipes

Shared aroma: hexanal (green, grassy).
Oats + ricetop 11% of all pairs

Smell alikemoderate

Cooked together349 recipes

Shared aroma: trans,trans-2,4-nonadienal (fatty, green).