Corn Meal and Rye Bread

Name: Corn Meal and Rye Bread
Ingredients: 2 cups lukewarm water; 4 cup molasses; 1 cake yeast; 14 cup rye flour; 2 teaspoons salt; 1 cup corn meal; 3 cups bread flour

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

2539Calories

68 gProtein

546 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories2539 kcal

Protein68 g

Carbohydrates546 g

Fiber10 g

Sugars126 g

Total Fat9.7 g

Saturated Fat0.4 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat1.4 g

Cholesterol0 mg

Sodium4759 mg

Potassium3256 mg

Calcium476 mg

Iron31 mg

Magnesium626 mg

Phosphorus761 mg

Zinc6.2 mg

Copper1.8 mg

Manganese6.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A17 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B61.7 mg

Vitamin B120 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)1.8 mg

Niacin (B3)28 mg

Folate593 mcg

Choline36 mg

Caffeine0 mg

Water571 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 9. The excerpt below is the record exactly as published.

CORN MEAL AND RYE BREAD 2 cups lukewarm water 4 cup molasses 1 cake yeast 14 cup rye flour 2 teaspoons salt 1 cup corn meal 3 cups bread flour

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