The Republican journal. [volume] (Belfast, Me.) 1829-current, 1870-12-22
BREAD FROM WHOLE WHEAT.
From the N. Y. Times

| The proposed process ignores mills, mill
stones and millers; which means simply, that
the bread is to be made from the unground
wheat There is not so much surplus mater
ial, or indigestible matter in wheat, as peo-
pie generally suppose, judging as they do, by
the apparently large proportion of bran, ETC.,
discarded in making flour In point of fact,
not five per cent of grain of wheat need or
should be wasted; whereas, in most cases.
only about scventy-tive per cent, or eighty, at
turthest, OF the nutritious portion of the grain
is utilized in producing flour. Thus, there is
an actual loss on our part Or from fifteen to
twenty per cent. of the aliment naturally
provided for us. That all this is sacrificed to
appearances, merely that the flour shall be OF
dazzling whiteness, is clear from the circum-
stances that even these discarded particles of
bran and other coatings of the kernel are not
only esteemed as fattening food for cattle,
but are made into bread which is equally
healthful, economical and palatable
The making OF bread by this new system is
a threetold process, viz: washing the wheat
fermentation, and the final admixture and
tlavoring. The grain is put in vessel, COW
cred with water, and stirred until the lighter
| grains and extraneous particles are either
dissolved or left floating on the surface. The
mass is then freed from the water and put in
to cylinder like nutmeg crater, whose re-
volutions remove the outer skin of the grain
This is all that is really necessary to remove.
| Next the wheat thus cleansed is immersed
in twice its own weight of water, heated to
Seventy-tive degrees, to which has been added
one part of half dry yeast and five or six
ounces OF glucose to two hundred parts Of
water, A day exposure to this bath secures
the necessary degree Of absorption and fer
mentation, and the color will also have been
| extracted from the exterior surface Of the
grain. The water being then removed, the
wheat will be not far from white in color.
Next the stiffened mass is put through rollers
Which mash it into glutinous pulp, and mix
regularly through the whole bulk all the re-
naming particles Of skin or bran. The
dough, for such it now is, is then put into a
trough, favored with wafer III which salt has
been dissolved, and given all opportunity to
absorb more water if necessary and then
thoroughly kneaded by hand. Nothing now
is needed but to treat it just as flour dough
is treated, and when sufficiently light hand it
over to the oven.
This certainly is not a complicated pro-
cess; nor is it costly OF difficult. 1t insures
to the eater the entire nutriment Of the wheat,
and in its preparation promises no more than
the traditional peck OF dirt. 1t is possible
that the result may not be bread Of brilliant
whiteness, but it will be genuine, unadulter-
ated bread for all that But another import
ant feature OF the new discovery is one which
will commend it to all thrifty housewives and
frugal SWANS. BY the process indicated
above not far from one-third more bread can
be obtained from given quantity Of wheat
than under the existing system.