100% Wheat Bread (Overnight method)
From Cook book (Relief Society, Houston, 1963), 1963
This recipe yields multiple loaves.
Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
7903Calories
208 gProtein
1460 gCarbs
140 gFat
Full nutrition (33 nutrients)
Calories7903 kcal
Protein208 g
Carbohydrates1460 g
Fiber123 g
Sugars148 g
Total Fat140 g
Saturated Fat3.7 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat10 g
Cholesterol0 mg
Sodium4749 mg
Potassium4802 mg
Calcium540 mg
Iron79 mg
Magnesium1408 mg
Phosphorus4044 mg
Zinc38 mg
Copper5.9 mg
Manganese39 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E4.7 mg
Vitamin K7.4 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)10 mg
Riboflavin (B2)5.3 mg
Niacin (B3)102 mg
Folate1818 mcg
Choline172 mg
Caffeine0 mg
Water1044 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 32. The excerpt below is the record exactly as published.
100% WHEAT BREAD (Overnight method) 2 cups cracked wheat flour (do not pre-soak) 5 cups whole wheat flour OR 7 cups wheat flour Combine: 3 1/2 c. warm water , 1/2 c. shortening, 1/3 cup honey (or 1/4 cup molasses), 1/4 cup sugar (or 1/3 cup brown sugar) and 2 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.