Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Whole Wheat Bread
From San Rafael cook book, 1906, 1906
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- 1 pt. of milk
- 1 pt. of water
- 1 cup of syrup
- 1 teaspoon of salt
- 1 teacup of white flour
- 1 cake of yeast
- about 2 qts. of whole wheat flour
Method
Mix all ingredients to form a stiff batter; cover and let stand overnight.
In the morning, stir well and turn into 3 good-sized bread pans without kneading.
Bake when light for 45 minutes to 1 hour in a moderate oven.
Nutrition per serving
740Calories
31 gProtein
143 gCarbs
6 gFat
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 1. The excerpt below is the record exactly as published.
WHOLE WHEAT BREAD.— Mrs;. W. F. Jones. 1 pt. of milk, 1 pt. of water, both warm, 1 cup of syrup, 1 teaspoon of salt, 1 teacup of white flour, 1 cake of yeast in winter and) % in summer, and about 2 qts. of whole wheat flour
Cook this with the app: pantry check, scaling, and the assistant.