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Rye Bread with Sponge
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 30
Caraway seed can be added to part of the dough for variety.
Presented as published in 1907. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.6 kcal
Protein0.5 g
Carbohydrates0.6 g
Fiber0.4 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2208 mg
Potassium18 mg
Calcium12 mg
Iron0.1 mg
Magnesium4.3 mg
Phosphorus8.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline0.4 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 130. The excerpt below is the record exactly as published.
RYE BBEAD WITH SPONGE. 2 gallons water, 2 lbs. rye dough, 1 oz. yeast, 6 ozs. salt, % oz. caraway seed
Cook this with the app: pantry check, scaling, and the assistant.