Wholemeal Bread

Name: Wholemeal Bread
Ingredients: 2oz. of German yeast; a good teaspoonful of caster sugar; 4lb. finely ground, wheatmeal; 1½ pints tepid water; a dessertspoonful of salt

From Bread, cakes, and biscuits, 1902

Can use milk instead of water for mixing.

Presented as published in 1902. 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

200Calories

23 gProtein

28 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories200 kcal

Protein23 g

Carbohydrates28 g

Fiber15 g

Sugars4.2 g

Total Fat4.3 g

Saturated Fat0.6 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2376 mg

Potassium542 mg

Calcium89 mg

Iron1.3 mg

Magnesium45 mg

Phosphorus361 mg

Zinc4.5 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)6.2 mg

Riboflavin (B2)2.3 mg

Niacin (B3)23 mg

Folate1327 mcg

Choline18 mg

Caffeine0 mg

Water713 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 26. The excerpt below is the record exactly as published.

Wholemeal Bread. — Cream together well 2oz. of German yeast and a good teaspoonful of caster sugar ; in another basin sift together 4lb. finely ground, wheatmeal, and a dessertspoonful of salt ; make a " bay ” in the centre of this, and pour into it one and a half pints tepid water a

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