Rye and Wheat Bread

Name: Rye and Wheat Bread
Ingredients: 3 cups lukewarm water; 5 teaspoons salt; 2 cakes yeast; 5 cups rye; 3 tablespoons brown sugar; 3 cups wheat flour; 3 tablespoons melted shortening

From Cooking with wholegrains, 1947

This recipe yields two loaves.

Presented as published in 1947. 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

4129Calories

89 gProtein

811 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories4129 kcal

Protein89 g

Carbohydrates811 g

Fiber95 g

Sugars42 g

Total Fat57 g

Saturated Fat11 g

Monounsaturated Fat17 g

Polyunsaturated Fat14 g

Omega-30.7 g

Cholesterol0 mg

Sodium11701 mg

Potassium3339 mg

Calcium390 mg

Iron35 mg

Magnesium710 mg

Phosphorus2160 mg

Zinc18 mg

Copper2.9 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E3.8 mg

Vitamin K22 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)4.1 mg

Riboflavin (B2)2.7 mg

Niacin (B3)30 mg

Folate640 mcg

Choline40 mg

Caffeine0 mg

Water825 g

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 9. The excerpt below is the record exactly as published.

Rye and Wheat Bread 3 CUPS LUKEWARM WATER 5 TEASPOONS SALT 2 CAKES YEAST 5 CUPS RYE 3 TABLESPOONS BROWN SUGAR* 3 CUPS WHEAT FLOUR 3 TABLESPOONS MELTED SHORTENING

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