Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-08-19
our DAILY BREAD.
VII.-Varieties of Raised
Breads.
By Frederic J. Haskin.

Il==@g1
The loaf of white. raised, wheat bread
is the kind best known throughout the
world. and the one Of which the greatest
quantities are consumed. 1t has a num-
Der of rivals, however. and despite the
opinion of expert chemists that the ordi-
nary white bread is the most nutritious
and most digestible many people give
preference to other varieties Of the staff
of life. The average baker handles whole
wheat bread, graham bread. two kinds of
rye bread and a liberal assortment of
shapes in the rolls and loaves into which
the white bread is nodded. In some
parts of the country raised corn bread
is also added to the bakers assortment
In addition to these are salt rising
bread, gluten bread and numberless va
rieties of so-called health breads"
Sometimes these health breads seem to
possess exceptional qualities, and 1t is
said that all the bread eaten by John d.
Rockefeller is shipped to him daily by a.
Philadelphia woman who claims that she
has invented formula of whole wheat
bread which possesses the maximum
amount of nutrition and digestfblilty. For
persons troubled with certain ailments
special kinds of bread are supposed to
he beneficial. For example, gluten bread
is prescribed by many physicians for
diabetis patients, as 1t is claimed that
the starch of ordinary bread aggravates
the disease.
The original graham bread, as invented
nv DR.. Graham, was not a raised bread
at all. 1t was
fro ham Bread made simply by
kneading graham
in Original Form. flour and water
thoroughly to form stiff dough- The
modern graham bread. as known both to
the housewife and baker, is made just as
ordinary white bread, excepting that gra-
ham flour. containing large percentage
of bran. is used instead OF white Hour
There is a close connection between
graham and whole wheat hour. the d1f-
| ference being that in most OF the who're
wheat flour the outer portion or the
wheat kernel, known as the bran, IS re-
moved Whole wheat and graham bread
are made exactly alike in most bakeries
To make gluten bread strong Hour ana
water are made into a dough, which is
pressed and strained under a stream OF
running water until nearly all the starch
has been washed out 1t is then Wen
kneaded and baked, forming a light,
elastic loaf.
Aerated bread is another bread intend
ed chiefly for invalids. 1t was invented
by DR.. Dauglish, an English physician,
about half a century ago. ana Wnlie
hailed with enthusiasm for awhile Is
now baked in but few establishments
DIR. Dauglishs theory was that carbo-
mated gas does not need to be produced
in the dough by slow fermentation. but
may be added with the water used to
mix it. For this purpose, he charged
the water used with carbon dioxide.
making it about the same as the aerated
water used at soda fountains.
salt-rising bread is known in most
parts of the country. and is especially
Salt Rising Variety south. Until re-
Popular in South. heen almost en-
tirely a bread of home manufacture, out
now bakeries, particularly in the south
and west. are turning their attention to
this bread, the popularity OF which Is
that it does not require yeast. The fer
ments in it originally are acquired from
the air. In making this kind of bread.
milk and cornmeal are mixed into stiff
batter. This is left to stand at blood
heat until it has fermented. thick
sponge is made of white flour. hot wa
ter and little salt. The sponge and the
sour batter are kneaded together until
to raise in a warm place. The leavenins
process started in the batter spreads
through the dough. which,. when baked,
produces light porous loaf, which many
persons prefer to other bread. The salt
prevents undesirable fermentation, and
makes it tasty.
An international exposition of bread
products was recently held in Germany
at which specimens OF the breads OF
many nations were upon exhibition. The
French bread included a number of va
stead of being glossy as is most other
European bread, were sprinkled on top
with -four. Some of the loayes were in
peculiar form, especially the wreaths
known as pain perez" The Rheinisch
rye bread of both coarse and fine rye diff
fered little from pumpernickel, which Is
made of coarse rye -four and Is formed
into loaves weighing at least ten pounds.
The read of the soldiers OF the differ
ent countries attracted attention. In
north Germany the soldiers receive ra-
they have mixed rye and white bread. The
Spanish army has elongated lOaves of
gray bread weighing about pound each,
which are served shredded. The Russian
army bread Is vinegar-like in its acidity
and, it is said, could be digested only by
persons of the most robust constitution.
One of the peculiarities Of the coun-
tries in which the greater part of the
bread baking is
Dough Nodded done in primi-
cI tive fashion by
Al AMY 0noPoS' small bakeries is