Graham Bread (with Sponge)

Name: Graham Bread (with Sponge)
Ingredients: two quarts of sponge from the cottage bread; one quart of warm water; one-half pint of dark Porto Rico molasses; three ounces of salt; two quarts of graham flour; enough wheat flour to make a soft dough

From Perfection in baking, 1895

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

7724Calories

185 gProtein

1623 gCarbs

60 gFat

Full nutrition (33 nutrients)

Calories7724 kcal

Protein185 g

Carbohydrates1623 g

Fiber0 g

Sugars247 g

Total Fat60 g

Saturated Fat14 g

Monounsaturated Fat17 g

Polyunsaturated Fat6.9 g

Cholesterol1770 mg

Sodium35553 mg

Potassium7675 mg

Calcium1356 mg

Iron89 mg

Magnesium1173 mg

Phosphorus2227 mg

Zinc15 mg

Copper3.9 mg

Manganese14 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A802 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B63.5 mg

Vitamin B123.9 mcg

Thiamin (B1)11 mg

Riboflavin (B2)7.6 mg

Niacin (B3)83 mg

Folate2011 mcg

Choline44 mg

Caffeine0 mg

Water1423 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 38. The excerpt below is the record exactly as published.

Graham Bread {with Sponge). Take two quarts of sponge from the cottage bread, add one quart of warm water, one-half pint of dark Porto Rico molasses, three ounces of salt, two quarts of graham flour, and enough wheat flour to make a soft dough

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