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Rye Bread

Name: Rye Bread
Yield: 8 servings
Ingredients: 6 cupfuls of the dough for white bread; 1/2 cupful of molasses; % teaspoonful of salt; 2 cupfuls of rye meal

From The farm cook & rule book, 1923

Serves 8

Presented as published in 1923. 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

508Calories

15 gProtein

100 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories508 kcal

Protein15 g

Carbohydrates100 g

Fiber6.1 g

Sugars23 g

Total Fat5.2 g

Saturated Fat1.1 g

Monounsaturated Fat1 g

Polyunsaturated Fat2.7 g

Omega-30.3 g

Cholesterol0 mg

Sodium789 mg

Potassium553 mg

Calcium329 mg

Iron6.1 mg

Magnesium102 mg

Phosphorus214 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K1.5 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7 mg

Folate8.7 mcg

Choline8 mg

Caffeine0 mg

Water55 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 8. The excerpt below is the record exactly as published.

Rye Bread A simple and easy way to make a couple of loaves of rye bread when the dough for white bread is mixed stiff and is ready to be made into loaves is to take 6 cupfuls of the dough and add to it 1/^ cupful of molasses, % teaspoonful of salt and 2 cupfuls of rye meal

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