Rye Bread
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
1518Calories
31 gProtein
326 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1518 kcal
Protein31 g
Carbohydrates326 g
Fiber28 g
Sugars4.6 g
Total Fat7.4 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium58 mg
Potassium954 mg
Calcium77 mg
Iron16 mg
Magnesium221 mg
Phosphorus637 mg
Zinc4.9 mg
Copper0.7 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate603 mcg
Choline25 mg
Caffeine0 mg
Water992 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 9. The excerpt below is the record exactly as published.
RYE BREAD. Make ''sponge" of one quart warm water, one cake compressed yeast (or one teacupful wet yeast), thicken by adding sufficient rye flour to make a batter; put in a warm place to rise over night; in the morning scald one pint cornmeal and when cool add to "sponge." Stir in sufficient rye flour to make a dough
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