Rye Bread
From Every-day dishes and every-day work, 1897
Use white flour for dusting the kneading board.
Presented as published in 1897. 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
957Calories
23 gProtein
205 gCarbs
4 gFat
Full nutrition (30 nutrients)
Calories957 kcal
Protein23 g
Carbohydrates205 g
Fiber20 g
Sugars13 g
Total Fat4.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.1 g
Sodium2.6 mg
Potassium731 mg
Calcium66 mg
Iron9.5 mg
Magnesium151 mg
Phosphorus485 mg
Zinc4.2 mg
Copper0.7 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.9 mg
Folate213 mcg
Choline13 mg
Water29 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 24. The excerpt below is the record exactly as published.
Rye Bread. — Prepare a sponge over night with white flour as for water bread. In the morning, when light, add another tablespoonful of sugar, and rye flour to knead
Cook this with the app: pantry check, scaling, and the assistant.