Brown Bread
From Artizan recipes, 1896
If liked, a sponge may be set as for white bread. Let it work for thirty minutes. Mix into dough. Knead for five minutes, put into tin and prove for thirty minutes. Bake for thirty to forty minutes.
Presented as published in 1896. 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
54Calories
6 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein5.7 g
Carbohydrates7.9 g
Fiber3.8 g
Sugars2.1 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2345 mg
Potassium136 mg
Calcium29 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus90 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate332 mcg
Choline4.5 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 12. The excerpt below is the record exactly as published.
Brown Bread. Ingredients. One pound of Whole Meal. Half ounce of Yeast. One teaspoonful of Salt. Half teaspoonful of Sugar. Half pint of Tepid Water
Cook this with the app: pantry check, scaling, and the assistant.