Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Lard | 1 tbsp (12.8g) | 115 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
| Wood | 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
- 3 quarts whole wheat flour sifted into mixing bowl $0
- 1 pint potato water
- 1 cup warm water
- 5 ounces of flour
- 1 cup warm wa- ter
- 1 quart white flour 0563 3% quarts whole wheat flour
- 1 yeast cake 0083 slabwood
- 4 loaves $0
- 3 large
- 4 medium loaves
- two small pieces of wood added at the last period of baking
- 3 cake magic yeast $0
- 1 medium potato 0050 1 lb
- 3 lbs
- 4 medium size loaves bread
- 9 cents per loaf
- 3 cake magic yeast in % cupful tepid water
- 1 potato
- 1 pound 5 ounces of flour
- 2 rounded tablespoonfuls sugar
- 1 rounded tablespoonful lard
- 1 scant level tablespoonful salt
- three large loaves
- 4 cups
- 2 lbs
- 6 cups
- 1 cup
- 5 lbs
- 4 large loaves -- weight
- 6 loaves $0
- 1 loaf 0055 make as the wheat bread
- 1 dozen gems $0
- salt
Directions
Whole Wheat Bread.
Jessie A. Fox, of Astoria, Or., sends us this recipe:
Cost. 3 quarts whole wheat flour
sifted into mixing bowl $0.1776
In a quart measure put
3 T sugar , . .0078
1 T salt 0008
2 T N. O. molasses or Karo 0054
4 A melted lard 0376
1 yeast cake 0083
Slabwood, 1 hour 0286
For 4 loaves $0.2661
Per loaf, $0.0665.
Fill measure with tepid water and add the compressed yeast cake which has been previously dissolved in a little water; pour this over the flour, mix thoroughly and let rise over night. Next morning work sponge down, but do not add any more flour. Use lard or flour on finger tips if necessary. Place in oiled bread pans; let rise; bake an hour. Makes 3 large or 4 medium loaves, and is the "best ever."
Whole Wheat Bread.
Mrs. John Oatfield, Milwaukie, Or., sends us this recipe and says: "The fuel used Is fir cordwood in malleable Steel range. As I never build a spe- cial fire, I could hardly determine cost. Filling the firebox just before I put the bread in the oven, with pos- sibly one or two small pieces of wood added at the last period of baking, is all the heat required. I think the in- formation you are compiling for your readers is wonderful. I assure you I appreciate it as well as enjoy reading it."
In regard to the wood, we men- tioned as the great saving in using wood that you could use the heat for so many things at once; but in order to have a standard of comparison we must figure in the cost of fuel as given in the fuel tables, with the un- derstanding that it will be cheaper if cooked with other things.
Yeast: Cost.
1-3 cake Magic yeast $0.0027
1 medium potato 0050
1 lb. 5 oz. flour .0738
Cost $0.0815
Yeast, as above 0815
2 R T sugar 0104
1 R T lard 0188
1 T salt 0008
3 lbs. 12 oz. flour 2112
Fir wood, 50 minutes 0340
4 medium size loaves bread. . .$0.3567 About 9 cents per loaf.
1. Soak 1-3 cake Magic yeast in % cupful tepid water for one hour. At noon reserve 1 pint potato water, to which has been added 1 potato (strained through finest mesh sieve).
When lukewarm add yeast and liquid and stir in enough white flour to make a stiff batter, beat well, set in warm place until bedtime.
2. At night add 1 cup warm water and enough whole wheat flour to make batter slightly stiffer than yeast, using for yeast 1 pound 5 ounces of flour in all.
3. In morning add 1 cup warm wa- ter, 2 rounded tablespoonfuls sugar, 1 rounded tablespoonful lard and 1 scant level tablespoonful salt and enough whole wheat flour to knead on board. Knead 10 minutes. Place in greased bowl and let rise until double (light), mold into loaves, turn loaves in melted lard in individual bread pans, let rise double, bake 50 minutes. This quantity makes three large loaves and sometimes four, varying with the flour. I use Wil- lamette valley grown whole wheat flour, so this is a Western recipe.
Flour used for whole wheat bread: Yeast (white) flour, 1 lb. 5 oz. (4
Sponge whole wheat, 1 lb. 4 oz. (4
cups) flour.
Bread flour, 2 lbs (6 cups).
Kneading on board, white flour, % lb. (1 cup).
Total — White flour, 1 lb. 13 oz.; whole wheat, 3 lbs. 4 oz.; total, 5 lbs. 1 oz.
Bread, finished, 4 large loaves — Weight, 1% to 2 lbs. each; circumfer- ence, length, 26 inches; circumference, breadth, 16 inches. — Mrs. John Oat- field.
Recipe for War Bread.
Cost. Rising $0.0276
1 quart white flour 0563
3% quarts whole wheat flour
(Albers) 1982
2 t salt 0006
1 t sugar 0008
1 c milk 0268
Fuel, gas, 45 minutes 0220
Cost of 6 loaves $0.3323
Cost of 1 loaf 0055
Make as the wheat bread, using the white flour for the sponge; also add pinch of soda when making the stiff dough. — Mrs. M. B. Rees.
Whole Wheat Muffins.
1 c sour milk $0.0063
4 T sweet milk 0068
2 T sugar 0052
V2 t salt 0002
1 t soda 0007
1% c whole wheat flour 0222
3 T melted lard 0282
Gas, 20 minutes 0156
For 1 dozen gems $0.0852
Mix the soda with the dry flour, stir into milk, sugar and salt, adding melted lard last. Beat well and have
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