Whole-Wheat Bread

Name: Whole-Wheat Bread
Ingredients: one-half cupful lukewarm water; one cupful white flour; one-half cake yeast; one-half cupful scalded milk; one-half teaspoonful salt

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Requires longer baking time for rye and graham flour.

Presented as published in 1909. 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

459Calories

12 gProtein

96 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories459 kcal

Protein12 g

Carbohydrates96 g

Fiber3 g

Sugars0.6 g

Total Fat1.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium1171 mg

Potassium187 mg

Calcium38 mg

Iron6.4 mg

Magnesium34 mg

Phosphorus134 mg

Zinc1.3 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.5 mg

Folate213 mcg

Choline13 mg

Caffeine0 mg

Water133 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 9. The excerpt below is the record exactly as published.

WHOLE-WHEAT BREAD. Make "sponge" from one-half cupful lukewarm water, one cupful white flour and one-half cake yeast dissolved in one-fourth cupful lukewarm v/ater; cover and set in a warm place, about 90 degrees F., until light and foamy. Add one-half cupful scalded milk cooled to lukewarm, one-half teaspoonful salt

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