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German Bread

Name: German Bread
Yield: 6 servings
Ingredients: half a gallon of broken wheat sponge; half a gallon of water; one pound of sour dough; three ounces of salt; one-half ounce of caraway seed

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 6

The loaves may also be set in a baking pan with a wooden frame.

Presented as published in 1907. 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

523Calories

13 gProtein

101 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories523 kcal

Protein13 g

Carbohydrates101 g

Fiber0.9 g

Sugars0 g

Total Fat7.8 g

Saturated Fat2.3 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1.2 g

Cholesterol295 mg

Sodium5905 mg

Potassium281 mg

Calcium102 mg

Iron3.2 mg

Magnesium25 mg

Phosphorus187 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A134 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.2 mg

Folate68 mcg

Choline0.6 mg

Caffeine0 mg

Water366 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 130. The excerpt below is the record exactly as published.

half a gallon of broken wheat sponge, half a gallon of water, one pound of sour dough, three ounces of salt, one-half ounce of caraway seed

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