Buckwheat Bread

Name: Buckwheat Bread
Ingredients: 1 cup milk; 1 cup lukewarm water; 2 tablespoons fat; 3 cups buckwheat flour; 4 tablespoons corn syrup; 4 cups white flour; 2 teaspoons salt; Yeast

From Metropolitan cook book, 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

3560Calories

90 gProtein

738 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories3560 kcal

Protein90 g

Carbohydrates738 g

Fiber51 g

Sugars77 g

Total Fat25 g

Saturated Fat6 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol29 mg

Sodium4824 mg

Potassium2537 mg

Calcium552 mg

Iron40 mg

Magnesium788 mg

Phosphorus1844 mg

Zinc13 mg

Copper3 mg

Manganese9.9 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E2 mg

Vitamin K1.5 mcg

Vitamin B61 mg

Vitamin B121.3 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)3.2 mg

Niacin (B3)45 mg

Folate853 mcg

Choline96 mg

Caffeine0 mg

Water575 g

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 13. The excerpt below is the record exactly as published.

BUCKWHEAT BREAD 1 cup milk 2 tablespoons fat 3 cups buckwheat flou 1 cup lukewarm water 4 tablespoons corn syrup 4 cups white flour 2 teaspoons salt Yeast

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