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Rye Bread with Leaven

Name: Rye Bread with Leaven
Yield: 16 servings
Ingredients: 11 cups of rye flour; 2 tbsps. of salt; 1 qt. of water; 1 tsp. of caraway seed if you like; 3 cents' worth of leaven

From The art of German cooking and baking, 1922

Serves 16

Presented as published in 1922. 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

310Calories

7 gProtein

67 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories310 kcal

Protein7.3 g

Carbohydrates67 g

Fiber12 g

Sugars0 g

Total Fat1.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium875 mg

Potassium376 mg

Calcium29 mg

Iron2.2 mg

Magnesium83 mg

Phosphorus242 mg

Zinc2 mg

Copper0.3 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water11 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 135. The excerpt below is the record exactly as published.

RYE BREAD WITH LEAVEN. Enough for 2 Loaves. 11 cups of rye flour 2 tbsps. of salt 1 qt. of water 1 tsp. of caraway seed if you like 3 cents' worth of leaven

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