Wheat Loaf

Name: Wheat Loaf
Ingredients: one quart of lukewarm water; one-half teaspoonful of salt; sufficient white flour to make it the right consistency; two teaspoonfuls of olive oil; three-fourths coarse wheat flour; one-fourth white flour

From Healthful cookery, 1904

This bread is excellent for constipation if the coarse wheat flour is obtained by grinding the whole grain.

Presented as published in 1904. 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

0Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories0 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat1.4 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol0 mg

Sodium1185 mg

Potassium0.2 mg

Calcium95 mg

Iron0 mg

Magnesium19 mg

Phosphorus0 mg

Zinc0 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 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 Healthful cookery (1904) by E. E. Kellogg, page 10. The excerpt below is the record exactly as published.

Wheat Loaf. — Make a batter from one quart of lukewarm water, one-half teaspoonful of salt, and sufficient white flour to make it the right con- sistency. Beat vigorously, and let it stand over- night. Add to the light batter two teaspoonfuls 36 Healthful Cookery of olive oil, and enough flour to make a dough that can be kneaded. The flour should be a mixture of three-fourths coarse wheat flour and one-fourth white flour

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