Whole-wheat Bread
From Domestic science, principles and application, 1914
For nut loaves, add 1.5 cups chopped pecans or walnuts. One cup of chopped floured raisins may be added before the last rising.
Presented as published in 1914. 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
3141Calories
82 gProtein
682 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories3141 kcal
Protein82 g
Carbohydrates682 g
Fiber0 g
Sugars100 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4685 mg
Potassium1026 mg
Calcium159 mg
Iron42 mg
Magnesium204 mg
Phosphorus813 mg
Zinc5.4 mg
Copper1.2 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)7.1 mg
Riboflavin (B2)3.3 mg
Niacin (B3)51 mg
Folate1204 mcg
Choline0 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 63. The excerpt below is the record exactly as published.
Whole-wheat Bread 1 cake compressed yeast 2 tsp. salt ^ c. lukewarm water ^ c. sugar 1 so. qt. whole- wheat flour 1 pt. warm milk
Cook this with the app: pantry check, scaling, and the assistant.