Soft Whole Wheat Bread
From Blue Ribbon and Pure Gold cook book, 1905
Whole wheat bread is more crumbly than white flour bread.
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
2846Calories
104 gProtein
540 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories2846 kcal
Protein104 g
Carbohydrates540 g
Fiber62 g
Sugars124 g
Total Fat32 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium2537 mg
Potassium2935 mg
Calcium824 mg
Iron23 mg
Magnesium855 mg
Phosphorus2553 mg
Zinc21 mg
Copper2.7 mg
Manganese21 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B122.6 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)33 mg
Folate228 mcg
Choline87 mg
Caffeine0 mg
Water485 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 38. The excerpt below is the record exactly as published.
Soft Whole Wheat Bread—Scald 1 pint of milk, add % cup sugar and 1 teaspoon salt; after it has cooled add 1 yeast cake dissolved in ¢ cup of lukewarm water, and 43 cups wheat—whole wheat or Graham flour
Cook this with the app: pantry check, scaling, and the assistant.