Whole-Wheat Bread

Name: Whole-Wheat Bread
Ingredients: 1 pint lukewarm water; 1 teaspoonful sugar; 1 quart (level) entire-wheat flour; iy pints (level) good spring-wheat flour; 3 teaspoonfuls of soft yeast; y2 teaspoonful salt

From Healthful cookery, 1904

Bake in a very hot oven.

Presented as published in 1904. 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

1882Calories

58 gProtein

396 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories1882 kcal

Protein58 g

Carbohydrates396 g

Fiber2.5 g

Sugars4.2 g

Total Fat8.1 g

Saturated Fat0.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1191 mg

Potassium771 mg

Calcium146 mg

Iron28 mg

Magnesium148 mg

Phosphorus601 mg

Zinc4.4 mg

Copper0.9 mg

Manganese3.8 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)5.7 mg

Riboflavin (B2)2.6 mg

Niacin (B3)38 mg

Folate1020 mcg

Choline3 mg

Caffeine0 mg

Water523 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 8. The excerpt below is the record exactly as published.

Whole-Wheat Bread. — 1 pint lukewarm water, 1 teaspoonful sugar, 1 quart (level) entire-wheat flour, iy pints (level) good spring-wheat flour, 3 teaspoonfuls of soft yeast or y2 cake compressed yeast (Fleischman’s), y2 teaspoonful salt

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