Whole Wheat Bread

Name: Whole Wheat Bread
Ingredients: 3 cups fine Whole Wheat Flour; 1 level teaspoon Salt; 2 teaspoons Crescent Baking Powder; 2 teaspoons Sugar if desired; Milk or milk and water to mix to a light, soft dough (about 1 1/4 cups)

From Crescent cook book, 1920

Presented as published in 1920. 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

1429Calories

57 gProtein

279 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories1429 kcal

Protein57 g

Carbohydrates279 g

Fiber40 g

Sugars8.4 g

Total Fat10 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3285 mg

Potassium1417 mg

Calcium666 mg

Iron16 mg

Magnesium514 mg

Phosphorus1518 mg

Zinc12 mg

Copper1.7 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)21 mg

Folate147 mcg

Choline0 mg

Caffeine0 mg

Water36 g

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 3. The excerpt below is the record exactly as published.

WHOLE WHEAT BREAD 3 cups fine Whole Wheat Flour 1 level teaspoon Salt 2 teaspoons Crescent Baking Powder 2 teaspoons Sugar if desired Milk or milk and water to mix to a light, soft dough (about 114 cups).

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