Soft Whole Wheat Bread

Name: Soft Whole Wheat Bread
Ingredients: 1 pint of milk; ¼ cup sugar; 1 teaspoon salt; 1 yeast cake; 4¼ cups wheat—whole wheat or Graham flour

From Blue Ribbon cook book, 1905

Raisins may be added, and molasses can replace sugar.

Presented as published in 1905. 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

2532Calories

99 gProtein

466 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories2532 kcal

Protein99 g

Carbohydrates466 g

Fiber59 g

Sugars74 g

Total Fat31 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium2535 mg

Potassium2812 mg

Calcium812 mg

Iron21 mg

Magnesium810 mg

Phosphorus2439 mg

Zinc20 mg

Copper2.5 mg

Manganese20 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B61.8 mg

Vitamin B122.6 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)31 mg

Folate216 mcg

Choline87 mg

Caffeine0 mg

Water482 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 37. The excerpt below is the record exactly as published.

Soft Whole Wheat Bread—Scald 1 pint of milk, add 14 cup sugar and 1 teaspoon salt; after it has cooled add 1 yeast cake dissolved in 14 cup of lukewarm water, and 414 cups wheat—whole wheat or Graham flour

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