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Wheat Bread No. 1

Name: Wheat Bread No. 1
Yield: 6 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 6

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

No method was recorded for this recipe.

Nutrition per serving

681Calories

21 gProtein

134 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories681 kcal

Protein21 g

Carbohydrates134 g

Fiber5.7 g

Sugars4.7 g

Total Fat5.5 g

Saturated Fat2.1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol9.7 mg

Sodium2373 mg

Potassium432 mg

Calcium139 mg

Iron8.6 mg

Magnesium56 mg

Phosphorus301 mg

Zinc2.5 mg

Copper0.4 mg

Manganese1.4 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A26 mcg

Vitamin E0.7 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)13 mg

Folate430 mcg

Choline34 mg

Caffeine0 mg

Water171 g

Estimated from matched ingredients across 6 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.