Whole Wheat or Graham Bread

Name: Whole Wheat or Graham Bread
Ingredients: Liquid, 1½ cups.; Whole wheat or Graham flour, 3 cups.; Salt, 1 teaspoon.; Yeast, ¼ cake compressed or 1 cup liquid yeast.; Sugar, 1 tablespoon.

From Use and preparation of food, 1919

Use the standard proportions for yeast bread.

Presented as published in 1919. 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

1440Calories

57 gProtein

280 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories1440 kcal

Protein57 g

Carbohydrates280 g

Fiber40 g

Sugars13 g

Total Fat10 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2345 mg

Potassium1415 mg

Calcium145 mg

Iron15 mg

Magnesium512 mg

Phosphorus1324 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 Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 93. The excerpt below is the record exactly as published.

. Liquid, 1 cup. Flour, 3 to 4 cups. Salt, 1 teaspoon. Yeast, i cake compressed or i cup Fat, 1 tablespoon or less. liquid yeast. Sugar, 1 tablespoon. Note: The amount of yeast given is for the short, straight dough process. When liquid yeast is used, the amount of liquid given for the bread should be reduced to f cup. WHOLE WHEAT OR GRAHAM BREAD. Liquid, IJ cups. Whole wheat or Graham flour, 3 cups. Salt, 1 teaspoon. Yeast, * cake compressed or i cup Sugar, 1 tablespoon.

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