Whole Meal Bread
From Cookery book and general axioms for plain cookery, 1890
More yeast is required than for white bread because the whole meal is heavier.
Presented as published in 1890. 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
169Calories
19 gProtein
24 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein19 g
Carbohydrates24 g
Fiber13 g
Sugars4.2 g
Total Fat3.6 g
Saturated Fat0.5 g
Monounsaturated Fat2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2367 mg
Potassium449 mg
Calcium63 mg
Iron1 mg
Magnesium35 mg
Phosphorus299 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)5.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)19 mg
Folate1099 mcg
Choline15 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 14. The excerpt below is the record exactly as published.
WHOLE MEAL BREAD. Ingredients -2 lbs. whole meal. 1 oz. German yeast or 2 tablespoonfuls of brewer’s yeast. 1 pint tepid water, or as required. 1 small teaspoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.