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Entire Wheat Bread
From The Pattern cook-book, 1890
Serves 5
Use reserved flour for kneading.
Presented as published in 1890. 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
747Calories
22 gProtein
158 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories747 kcal
Protein22 g
Carbohydrates158 g
Fiber0.2 g
Sugars2.5 g
Total Fat5.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol6.3 mg
Sodium711 mg
Potassium289 mg
Calcium44 mg
Iron11 mg
Magnesium56 mg
Phosphorus226 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate341 mcg
Choline0.8 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 152. The excerpt below is the record exactly as published.
ENTIRE WHEAT BREAD. Entire wheat is very different from Graham. Graham is coarsely ground wheat meal, while entire wheat is made from the whole wheat, the husk being discarded. The latter makes a brown loaf or roll, but a delicious one, smooth and fine. For two large loaves of bread, use Two quarts of flour. One and a-half pint of warm water. One table-spoonful of sugar. One table-spoonful of butter. One-half table-spoonful of salt. One-half cake of compressed j-eas
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