Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1871-01-20
Bread from Whole Wheat

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 sur
plus material or indigcstible matter
in wheat as people generally sup
pose, Judging, as they do, by the
APP, arantly large proportion of bran,
etc, discarded in making flour. In
point of fact, not per cent. OF a
grain of wheat need or should be
wasted; whereas, in most cases, on
ly Is per cent, or 80 at farthest, OF
the nutritious portion of the grain
is utilized in producing -four. Thus
there is an actual loss on our part
OF from Is to 20 per cent. of the ali
ment naturally provided for us.
That all this is sacrificed to appear
ances, merely that the flour shall be
Of dazzling wilderness, is clear from
the circumstance that even these
di. carded particles of bran and
other coatings of the kernel are not
only esteemed as fatting food for
cattle. but are made into bread
which is equally healthful, econom-
zeal, and palatable.
The making of bread by this new
system is a threetold process, viz:
washing the wheat, fermentation,
and the final admixture and flavor
ing. The grain is put in a vessel,
covered with water, and stirred I'M
til the lighter grains and extraneous
PARTICLES are either dissolved or left
lloating on the surface. The mass
is then freed from the water and put
into IA cylinder like Il nutmeg crater,
whose revolutions remove the outer
skin Of the grain. This is all that
is real y necessary to remove. Next,
the wheat thus cleansed is Immersed
in twice it's own weight Of water,
heated to Is degrees, to which has
been added one part of half dry
Yeast and five or six ounces of glu-
cose to 200 parts ofwater. A days
exposure to this La5h secures the
necessary degree OF absorption and
fermentation, and the color will also
have been extracted from the exter-
Tor surface of the grain. The water
being then removed, the wheat will
not be far from white in color.
Next, the stitlened mass is pu,
through rollers which mash it into Il
gIutcnous pulp, and mix regularly
through the whole bulk all the re-
malnlns PARTICLES of skin or bran.
The dough, for such it now is, is
then put into trough, favored with
water in which salt has been dis
solved, and given an opportunity to
absorb more water Unnecessary, and
then thoroughly kneadcd 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 n complicat-
ed process; nor is it costly or diff
cut. III lnSureS 10 the eater the
entire nutriment Of the wheat, ANA
IN its preparation promises no more
han the traditional peek OF dirt.
1t is possible that the result may
not be bread Of brilliant Wilderness,
bu, it will be genuine, unadultcra;-
ed bread for all that. But another
important feature Of the new discov-
cry is one which will commend it to
Ill thrifty housewives and fruga.
,wains. BY the process indicated
above, not far from one-third more
bread can be obtained from Il given
quantity Of wheat than under the
existing system.-Netr York Tme>.
NJ. L. Dunlap thinks that the
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