Graham Bread (without Sponge)

Name: Graham Bread (without Sponge)
Ingredients: Three ounces of compressed yeast; seven quarts of luke warm water; one and one-half pints of the darkest Porto Rico molasses; three ounces of salt; three and one-half pounds of graham flour; sufficient wheat flour to make medium 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

8781Calories

180 gProtein

1985 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories8781 kcal

Protein180 g

Carbohydrates1985 g

Fiber6.9 g

Sugars742 g

Total Fat26 g

Saturated Fat0.4 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium33622 mg

Potassium17251 mg

Calcium2574 mg

Iron139 mg

Magnesium2930 mg

Phosphorus2308 mg

Zinc23 mg

Copper8 mg

Manganese27 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B68.1 mg

Vitamin B120 mcg

Thiamin (B1)17 mg

Riboflavin (B2)8 mg

Niacin (B3)127 mg

Folate3208 mcg

Choline159 mg

Caffeine0 mg

Water7050 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 (without Sponge). Three ounces of compressed yeast, seven quarts of luke warm water, one and one-half pints of the darkest Porto Rico molasses, three ounces of salt, three and one-half pounds of graham flour, and sufficient wheat flour to make medium dough

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