Sharp County record., 1917-07-20
USE WHOLE WHEAT
FLOUR ITS BETTER
Seventy Million Bushels Of Wheat
Can Be Saved Each Year BY Using
the Whole Wheat Grain.
By Ruth A. Peck, Head of Department
Of Home Economics, UniVsr-
sity Of Arkansas.

Of Home ECONOMICS, UnlVer-
sity Of Arkansas.
Our soldiers must have bread. The
entire world is hungry and has been
depending upon Americas wheat crop
which now proves to be far below the
average Something must be done.
Patriotic mothers can relieve the sit
uation by asking for and using only
flour made from the entire wheat
grain. It has been estimated that the
utilization Of the entire wheat gran
instead Of three-fourths Of the grain
commonly used in the manufacture OF
white -four will save 70 million bush
els Of wheat annually in the United
States. Do your bit. If you can
not buy the whole wheat -four,
make it. The grain can easily
be prepared.
Directions For Making Entire Wheat
Flour At Home.
Look over the wheat and remove
any ch@f or foreign material which
may be present. Grind the wheat IN
a "homeg mill. II this mill cannot be
obtained from one Of your home mer-
chants n can be secured from any
large mail order house. Any type OF
mill from the small one turned by
hand to the large one run by motor
will do. Put the wheat through the
mill several times until it is OF the
desired nneness. The product should
be Of a somewhat coarser grade Oh
-four than the sifted, pulverized'
bleached product to which we nave
been accustomed. However, the coarse
meaI-like -four produces very paIa-
table and wholesome bread.
Directions For Making Entire Wheat
Bread.
One cake iof yeast.
DRY yeast for overnight process).
compress ed for quick process).
One pint of water.
Three tablespoons of brown sugar.
Two ia ab4espoons molasses II de-
sired).
One tai Aespoon salt.
One tai ,lespoon shortening.
suficiel At -four to mako batter.
pissolv E The yeast cake and sugar
land mol asses II used IN one cup OF
warm ", ner. Let stand for hfteen
minutes. Melt the shortening in one
cup of I rot water Add the salt and
let stan a until the liquid Is lukewarm.
Next a. Id sufficient entire wheat hour
10 NAL 10 a batter. II dry yeast 10
used, lIt the mixture rise over night;
II the s,ompresssd yeast Is employed
let IL rIse until II is quito light. Next
pour Tie batter into a nest OF entire
whe lt!nour containing one cup OF luke
war m water. Fold mixture carerully
az f,rsa 80 as to fill the bubbles OF
ga q with the -four as It is being added
c ontinue to work in the entire wheat
+ !our until sufficient has been added
l, make a dough Next knead the
hread. white nour, corn starch. rice
-four. etc, are better to use on the
bread beard than the whole wheat
-four to prevent the dough from stick
ing). Let the dough rise until It has
doubled in size. then knead and let
rise again in the bread pans Bake
in a moderate oven for seventy TO
eighty minutes.
Variations 10 Whole Wheat Bread.
Corn meal makes an excellent ad'
d1tion 10 the entire wheat loaf. The
corn meal may be added in a dry
state or scalded and allowed 10 cool
until IL Is lukewarm before adding
10 the mixture The proportion OF
one and one-half TO two cups OF corn
.meal may be- added to abSve recipe
when tine batter In made into a dough.
Another combination which Is palat
able consists Of adding cottonseed
meal, one and one-half cups to this
general recipe. Soy bean hour may
he added in the same proportion az
the cottonsedd meal. Rice -four may
also be subs titutea for some OF the
wheat aour, one and one-half cups Of
rice aour to t.Ns proportions given in
the foregoing rscipe. The boiled rice
may also be adEed, one cup to the
recipe.
These substitutes may be added
with the wheat -four 10 Nthe batter
which Is TO be un de into a dough.