German Rye Bread

Name: German Rye Bread
Ingredients: two pounds of breadsponge; two quarts of warm water; one pound of salt; three-fourths of a quart of tepid water

From Perfection in baking, 1895

Oven must have sharp heat, bake for at least one hour.

Presented as published in 1895. 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

2694Calories

66 gProtein

523 gCarbs

39 gFat

Full nutrition (33 nutrients)

Calories2694 kcal

Protein66 g

Carbohydrates523 g

Fiber0 g

Sugars0 g

Total Fat39 g

Saturated Fat12 g

Monounsaturated Fat14 g

Polyunsaturated Fat5.9 g

Cholesterol1542 mg

Sodium178152 mg

Potassium1315 mg

Calcium618 mg

Iron16 mg

Magnesium119 mg

Phosphorus907 mg

Zinc6 mg

Copper0.9 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A699 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B123.4 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)2.7 mg

Niacin (B3)11 mg

Folate354 mcg

Choline0 mg

Caffeine0 mg

Water2868 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 41. The excerpt below is the record exactly as published.

erman Rye "Bread. GENUINE. The principle poini is a sound sour stock and good Straight rye flour. Take two pounds of breadsponge in bowl, two quarts of warm water and sufficient rye flour to make medium stiff dough. Let rest five hours ; then add sixteen quarts of lukewarm water, brake the sponge with it well and add enough of straight rye to medium second sponge, which should be ready in three hours. Then add one pound of salt, three-fourths of a quart of tepid water

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