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Rye Bread

Name: Rye Bread
Yield: 3 servings
Ingredients: Two cups lukewarm water; one yeast cake; one-half tablespoonful of salt; one-half cup molasses; one cup rye flour; one cup granulated cornmeal; three cups of flour

From Soyer's standard cookery, 1912

Serves 3

Presented as published in 1912. 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

796Calories

21 gProtein

174 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories796 kcal

Protein21 g

Carbohydrates174 g

Fiber8 g

Sugars41 g

Total Fat3.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1197 mg

Potassium1238 mg

Calcium169 mg

Iron11 mg

Magnesium215 mg

Phosphorus323 mg

Zinc2.7 mg

Copper0.7 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1 mg

Niacin (B3)13 mg

Folate396 mcg

Choline10 mg

Caffeine0 mg

Water187 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 233. The excerpt below is the record exactly as published.

Rye Bread. Two cups lukewarm water, one yeast cake, one-half table- spoonful of salt, one-half cup molasses, one cup rye flour, one cup granulated cornmeal, three cups of flour. 342 STANDARD COOKERY. Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again and bake as in first recipe. Rolled Oats Bread. Two cups boiling water, one-half cup molasses, one-half tablespoonful of salt

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