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Bran Bread with Raisins

Name: Bran Bread with Raisins
Yield: 20 servings
Ingredients: 6 pounds white bread flour; 5 pounds whole wheat flour; 2 pounds wheat bran; 1 pound potato flour

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 20

This is a one gallon batch.

Presented as published in 1907. 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

1092Calories

45 gProtein

228 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories1092 kcal

Protein45 g

Carbohydrates228 g

Fiber33 g

Sugars1 g

Total Fat7.3 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1 g

Cholesterol0 mg

Sodium21 mg

Potassium1361 mg

Calcium117 mg

Iron17 mg

Magnesium495 mg

Phosphorus1064 mg

Zinc8.5 mg

Copper1.3 mg

Manganese10 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A0 mcg

Vitamin E0.7 mg

Vitamin K0.9 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1 mg

Niacin (B3)22 mg

Folate283 mcg

Choline43 mg

Caffeine0 mg

Water31 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 196. The excerpt below is the record exactly as published.

BRAN BREAD WITH RAISINS (ONE GALLON BATCH)* For flour blend take 6 pounds white bread flour 5 pounds whole wheat flour 2 pounds wheat bran 1 pound potato flour

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