Rye Bread

Name: Rye Bread
Ingredients: 2 CUPS MILK SCALDED; I YEAST CAKE DISSOLVED IN 4 CUP; I TABLESPOON SHORTENING; 2 TEASPOONS SALT; 4)4CUPS RYE

From Cooking with wholegrains, 1947

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

2321Calories

61 gProtein

434 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories2321 kcal

Protein61 g

Carbohydrates434 g

Fiber73 g

Sugars23 g

Total Fat39 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium4852 mg

Potassium3045 mg

Calcium774 mg

Iron14 mg

Magnesium567 mg

Phosphorus1984 mg

Zinc14 mg

Copper1.8 mg

Manganese11 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B61.2 mg

Vitamin B122.6 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)6.7 mg

Folate0 mcg

Choline87 mg

Caffeine0 mg

Water489 g

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 8. The excerpt below is the record exactly as published.

Rye Bread 2 CUPS MILK SCALDED I YEAST CAKE DISSOLVED IN 4 CUP I TABLESPOON SHORTENING LUKEWARM WATER 2 TEASPOONS SALT 4)4CUPS RYE

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