Name: Rye Bread
Ingredients: 5 cups spring wheat flour; up to 8 cups rye flour; 1-2 tablespoons caraway seeds (optional)

Why it works: Wheat and rye 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 ↓

Rye Bread

Ingredients

5 cups spring wheat flour
up to 8 cups rye flour
1-2 tablespoons caraway seeds (optional)

Directions

Combine 5 cups of spring wheat flour with enough rye flour to stiffen the dough, about 8 cups.
Knead the dough for a shorter time than wheat bread due to the lower gluten content in rye flour.
If desired, add 1-2 tablespoons of caraway seeds to the dough.
Shape the dough and bake as you would wheat bread.

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.

Wheat + ryetop 1% of all pairs

Smell alikestrong

Cooked together404 recipes

Shared aroma: coumarin (sweet, hay).
Rye + carawaytop 2% of all pairs

Smell alikestrong

Cooked together87 recipes

Shared aroma: coumarin (sweet, hay).
Flour + carawaytop 6% of all pairs

Smell alikestrong

Cooked together1,435 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + ryetop 8% of all pairs

Smell alikestrong

Cooked together1,320 recipes

Shared aroma: isobutyraldehyde (malty, green).
Wheat + carawaytop 8% of all pairs

Smell alikemoderate

Cooked together44 recipes

Shared aroma: decanal (soap, orange peel).