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Rye Bread with Yeast

Name: Rye Bread with Yeast
Yield: 16 servings
Ingredients: 11 cups of rye flour; 2 cents' worth of yeast; 1 Qt. of water; 1 tsp. of caraway seed if desired; 2 tbsps. of salt

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

320Calories

9 gProtein

68 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories320 kcal

Protein8.5 g

Carbohydrates68 g

Fiber13 g

Sugars0 g

Total Fat1.9 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium877 mg

Potassium406 mg

Calcium30 mg

Iron2.3 mg

Magnesium84 mg

Phosphorus262 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.3 mg

Folate73 mcg

Choline1 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 YEAST. Enough for 2 Loaves. 11 cups of rye flour 2 cents' worth of yeast. 1 Qt. of water 1 tsp. of caraway seed if desired 2 tbsps. of salt

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