Barley Yeast Bread

Name: Barley Yeast Bread
Ingredients: 1 eup milk and water, or water; 14 teaspoons salt; 14 cups barley flour; 24 cups wheat flour; 3 cake compressed yeast; Soften the yeast in 4+ cup lukewarm liquid.

From Foods that will win the war, 1918

Presented as published in 1918. 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

1148Calories

30 gProtein

240 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories1148 kcal

Protein30 g

Carbohydrates240 g

Fiber14 g

Sugars1.2 g

Total Fat5.2 g

Saturated Fat0.8 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat2.1 g

Cholesterol0 mg

Sodium1189 mg

Potassium604 mg

Calcium97 mg

Iron15 mg

Magnesium123 mg

Phosphorus415 mg

Zinc3.9 mg

Copper0.7 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1 mg

Vitamin K0.8 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)19 mg

Folate426 mcg

Choline26 mg

Caffeine0 mg

Water273 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 8. The excerpt below is the record exactly as published.

BARLEY YEAST BREAD 1 eup milk and water, or water 14 teaspoons salt 2 tablespoons corn syrup 14 cups barley flour 1 tablespoon fat 24 cups wheat flour 3 cake compressed yeast Soften the yeast in 4+ cup lukewarm liquid.

Cook this with the app: pantry check, scaling, and the assistant.