The Newark journal. (Newark, Ark.) 1901-1959, 1917-08-16
Use WHOLE WHEAT
fLOUR---IT' 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, Uniyer-
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. Il has been estimated that the
utilization of the entire wheat gram
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. II you can
not buy the whole wheat flour,
make It. The grain can easily
be prepared.
Directions For Making Entire wheat
Flour At Home,
Look over the wheat and remove
any chaff or foreign material which
may be present. Grind the wheat In
a home" mill. II this mill cannot be
obtained from one of your home mer-
chants II 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 q motor
will do. PUT the wheat through tho
mill several times until II Is OF the
desired fineness. The product should
be of q somewhat coarser grade OF
-four than the sifted, pulverized,
bleached product to which we have
been accustomed. However. the coarse
meal-like -four produces a very pala-
table and wholesome bread.
Directions For Making Entire Wheat
Bread.
One cake of yeast.
(Dry yeast for overnight process).
Compressed for quick process1.
One pint of water.
Three tablespoons of brown sugar.
1.-TWO tablespoons molasses II de-
sired).
One tablespoon salt.
One tablespoon shortening.
Sufficient -four to make batter.
Dissolve the yeast cake and sugar
land molasses II used) in one cup OF
warm water. Let stand for fifteen
minutes. Melt the shortening in one
cup of hot water. Add the salt and
let stand until the liquid Is lukewarm.
Next add sufficient entire wheat flour
to make batter. II dry yeast is
used, let the mixture rise over night;
II the compressed yeast is employed,
let It rise until 1t is quite light. Next
pour the batter into a nest of entire
wheat -four containing one cup OF luke
warm water. Fold mixture carefully
at first so as to fill the bubbles Of
gas with the -four as II Is being added
Continue to work 10 the entire wheat
-four until sufficient has been added
to make a dough Next knead the
bread. white flour. corn starch, rice
flour, etc. are better to use on the
bread board than the whole wheat
-four to prevent the dough from stick
ing). Let the dough rise until 1t 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 in Whole Wheat Bread.
Corn meal makes an excellent adj
dition to the entire wheat loaf The
corn meal may be added In a dry
state or sealded and allowed to cool
until II Is lukewarm before adding
to the mixture. The proportion Of
one and one-half to two cups Of corn
meal may be added to above recipe
when the batter is 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 flour may
be added In the same proportion as
the cottonseed meal. Rice -four may
also be substituted for some OF the
wheat -four. one and one-half cups of
rice -four TO the proportions given in
the foregoing recipe. The boiled rice
may also be added, one cup to the
recipe.
These substitutes may be added
with the wheat -four to the batter
which Is to be made into dough.