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Sour Rye Bread
From Banquets of the nations, 1911
Serves 3
A traditional bread recipe.
Presented as published in 1911. 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
746Calories
17 gProtein
160 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories746 kcal
Protein17 g
Carbohydrates160 g
Fiber28 g
Sugars0 g
Total Fat4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1839 mg
Potassium904 mg
Calcium79 mg
Iron5.3 mg
Magnesium201 mg
Phosphorus582 mg
Zinc4.8 mg
Copper0.7 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 190. The excerpt below is the record exactly as published.
Sour Rye Bread. In a large basin make a dough of twenty-two ounces of rye flour, fourteen ounces of hot water that you can comfort- 475 BANQUETS OF THE NATIONS ably put your hand in, half an ounce of salt, and one ounce of sour dough. After it has been well mixed, sprinkle the top with a little rye flour, cover with a cloth, and stand in a warm place all night. In the morning make a well in the middle of the dough, and pour in seven ounces of luke- warm water
Cook this with the app: pantry check, scaling, and the assistant.