White and Entire Wheat Bread
From Science of food & cookery, 1921
This recipe emphasizes the nutritional benefits of using entire wheat flour over white flour.
Presented as published in 1921. 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
1008Calories
30 gProtein
212 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1008 kcal
Protein30 g
Carbohydrates212 g
Fiber5.5 g
Sugars16 g
Total Fat4.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium17 mg
Potassium749 mg
Calcium94 mg
Iron15 mg
Magnesium120 mg
Phosphorus335 mg
Zinc3 mg
Copper0.6 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)20 mg
Folate632 mcg
Choline19 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 17. The excerpt below is the record exactly as published.
WHITE AND ENTIRE WHEAT BREAD A good deal has been said, during the past few years, as to the respective merits of entire wheat and white flour breads. Entire wheat flour is simply the whole grain ground up ; white, or so- called refined flour, is obtained by removing the germ and most of the outer covering of the grain. The ordinary "Graham" bread sold by most bakers is merely white flour mixed with bran, and usually a small amount of molasses
Cook this with the app: pantry check, scaling, and the assistant.