Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rye | 1 slice (32g) | 83 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four quarts of rye flour in a mixing pan
- a quart of warm water stir as much wheat flour as will make a batter as
- a cup of home made yeast
- a teaspoonful of salt
- a teaspoonful of soda dissolved
- a cupful of lukewarm water
- four medium sized loaves
- salt
Directions
Into a quart of warm water stir as much wheat flour as will make a batter as for griddle cakes ; then add half a cup of home made yeast and let it rise over night. In the morning put about four quarts of rye flour in a mixing pan and into this pour the sponge set the night before ; also add a teaspoonful of salt and half a teaspoonful of soda dissolved in. a cupful of lukewarm water. Make into a smooth dough, adding a little warm water if necessary. Knead it well, cover and let stand in a warm place for about three hours, then knead again and make into four medium sized loaves. Bake for one hour in a quick oven. — Mrs. George McDougall, Williams, Ariz.
The tramp should never complain of hunger when he can always enjoy a little loaf.
24 THE ARIZONA COOK BOOK