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Wheat Bread No. 1

Name: Wheat Bread No. 1
Yield: 16 servings
Ingredients: 8 cups of wheat flour; 1 % cents' worth of yeast; 1 pt. of milk; 1 pt. of water; 2 tbsps. of salt

From The art of German cooking and baking, 1922

Serves 16

Presented as published in 1922. 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

238Calories

7 gProtein

49 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories238 kcal

Protein7.1 g

Carbohydrates49 g

Fiber2.1 g

Sugars0.4 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0.2 mg

Sodium878 mg

Potassium118 mg

Calcium16 mg

Iron3.2 mg

Magnesium17 mg

Phosphorus84 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.5 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.7 mg

Folate161 mcg

Choline7.5 mg

Caffeine0 mg

Water11 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 134. The excerpt below is the record exactly as published.

WHEAT BREAD No. 1. Enough lor 2 Loaves. 8 cups of wheat flour 1 % cents' worth of yeast 1 pt. of milk 1 pt. of water 2 tbsps. of salt

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