Cracked Wheat Bread (50%)
From Cook book (Relief Society, Houston, 1963), 1963
Yield: 3.75 lb dough or 2 loaves.
Presented as published in 1963. 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
5045Calories
91 gProtein
933 gCarbs
120 gFat
Full nutrition (33 nutrients)
Calories5045 kcal
Protein91 g
Carbohydrates933 g
Fiber76 g
Sugars231 g
Total Fat120 g
Saturated Fat3.5 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat9.6 g
Cholesterol0 mg
Sodium4763 mg
Potassium4000 mg
Calcium511 mg
Iron46 mg
Magnesium912 mg
Phosphorus2123 mg
Zinc20 mg
Copper3.7 mg
Manganese22 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E4.3 mg
Vitamin K11 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)2.9 mg
Niacin (B3)54 mg
Folate889 mcg
Choline217 mg
Caffeine0 mg
Water744 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 32. The excerpt below is the record exactly as published.
CRACKED WHEAT BREAD (50%) Pre-soak: 2 1/2 cup water with 4 cups cracked wheat flour for 2 hours. Dissolve 2 pkg. yeast in 1/2 cup lukewarm water. Combine 1/4 cup molasses or 1/3 cup honey and 1/3 cup brown sugar or 1/4 cup sugar, 1/2 cup shortening, and 2 tsp. salt with pre- soaked wheat mixture^ Mix jis t enough to combine. Combine 3 1/2 c. white flour — Knead in part of flour if too hard to stir. Knead for 10 minutes on oiled surface (1/4 cup of oil
Cook this with the app: pantry check, scaling, and the assistant.