Rye Yeast Bread

Name: Rye Yeast Bread
Ingredients: 1 cup milk and water, or water; 24 cups rye flour; 1 tablespoon fat; 24 cups wheat flour; 2 tablespoons corn syrup; 1 teaspoon salt; + cake compressed yeast; 2 tablespoons water

From Foods that will win the war, 1918

Presented as published in 1918. 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

1934Calories

45 gProtein

416 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories1934 kcal

Protein45 g

Carbohydrates416 g

Fiber40 g

Sugars33 g

Total Fat8.6 g

Saturated Fat0.8 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat2.1 g

Cholesterol0 mg

Sodium2369 mg

Potassium1463 mg

Calcium162 mg

Iron19 mg

Magnesium307 mg

Phosphorus971 mg

Zinc8.6 mg

Copper1.3 mg

Manganese7.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1 mg

Vitamin K0.8 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)18 mg

Folate426 mcg

Choline26 mg

Caffeine0 mg

Water333 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 8. The excerpt below is the record exactly as published.

RYE YEAST BREAD 1 cup milk and water, or water 24 cups rye flour 1 tablespoon fat 24 cups wheat flour 2 tablespoons corn syrup + cake compressed yeast 1 teaspoon salt 2 tablespoons water

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