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Entire Wheat Bread
From Scientific cooking with scientific methods, 1911
Serves 2
Can be made in a thick drop batter or kneaded into loaves.
Presented as published in 1911. 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
740Calories
17 gProtein
163 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories740 kcal
Protein17 g
Carbohydrates163 g
Fiber6.4 g
Sugars62 g
Total Fat2.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1207 mg
Potassium1515 mg
Calcium205 mg
Iron11 mg
Magnesium240 mg
Phosphorus239 mg
Zinc2.5 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate506 mcg
Choline28 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 9. The excerpt below is the record exactly as published.
)>^ cup lukewarm water. We scald the milk to kill the lactic germ. Add flour to make a dough that you can handle when turned onto a well-floured board, using care not to add too much, flour. Prepare, raise and bake same as the water bread,, as the process of the kneading, raising and baking is the same in all breads made from yeast. Entire Wheat Bread. 2 cups scalded milk. 1 teaspoon salt. % cup molasses. 1 yeast cake. 2 cups white flour. 34 cup lukewarm water Balance of flour entire wheat
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