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German Rye and Caraway Bread

Name: German Rye and Caraway Bread
Yield: 5 servings
Ingredients: 2 cups scalded milk; 1 yeast cake dissolved in; 2 tablespoons sugar; 14 cup lukewarm water; 2 tablespoons butter; 2 tablespoons caraway seeds; 1 teaspoon salt; 6 cups rye flour; 1% cups fine entire wheat flour or bread flour

From Boston Cooking-School cook book, 1896

Serves 5

Presented as published in 1896. 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

722Calories

19 gProtein

154 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories722 kcal

Protein19 g

Carbohydrates154 g

Fiber23 g

Sugars5 g

Total Fat8.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.1 g

Cholesterol13 mg

Sodium471 mg

Potassium787 mg

Calcium77 mg

Iron6.5 mg

Magnesium163 mg

Phosphorus509 mg

Zinc4.3 mg

Copper0.6 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A0.5 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.4 mg

Folate177 mcg

Choline2.2 mg

Caffeine0 mg

Water34 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 30. The excerpt below is the record exactly as published.

GERMAN RYE AND CARAWAY BREAD 2 cups scalded milk 1 yeast cake dissolved in 2 tablespoons sugar 14 cup lukewarm water 2 tablespoons butter 2 tablespoons caraway seeds 1 teaspoon salt 6 cups rye flour 1% cups fine entire wheat flour or bread flour

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