Unfermented Whole-Wheat Bread
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
For a soft crust, roll in a wet cloth after baking.
Presented as published in 1909. 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
97Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein0 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat0.1 g
Saturated Fat1.8 g
Monounsaturated Fat17 g
Polyunsaturated Fat6.9 g
Omega-32 g
Cholesterol0 mg
Sodium7019 mg
Potassium1.9 mg
Calcium99 mg
Iron0.1 mg
Magnesium19 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water946 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 5. The excerpt below is the record exactly as published.
NFERMENTED WHOLE- WHEAT BREAD. Grind wheat grain in a Mazdaznan Grain Mill. Grind it medium coarse. Grind as much as you expect to use, as fresh-ground flour will rise more readily and retain its natural aroma and sweetness. Take a quart of lukewarm water, one tablespoonful salt, two tablespoonfuls sugar and two tablespoonfuls cooking or olive oil
Cook this with the app: pantry check, scaling, and the assistant.