Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1917-12-13
WISCONSIN CEREALS
SUPPLY WAR BREAD

Wheatless days are not, apparently,
having much terror for Wisconsin
cooks and housekeepers, as authori-
ties have furnished them with plenty
of recipes with which to prepare the
states five distinct and separate food
substances that can be used in MAX
ing substitutes for wheat bread
Most Wisconsin folks have already
acquired the taste for nearly all Of
these six special bread materials, and
the task Of war economy is thus made
easier.
Here is the home defense lineup, as
seen by Badger housewives:
Rolled oat bread from hundreds Of
acres of native grown oats.
Rye loaves from this great Wis
consin staple grain.
Barley mullins from Oderbrucker
barley and other improved strains
grown in the home state.
Famous Southern spoon bread pro-
duced from cornmeal.
Bread made in part from Wiscon-
sin potatoes.
Practically all cereals, as they are
found on the market, may be used
for bread making purposes, provided
certain methods Of treatment are
used to insure thorough cooking. This
statement is made in the circular:
"Other Kinds Of Bread" issued by
81 of
Madison. Rolled oats, for example,
has had partial cooking in the manu-
featuring process, and needs only q
preliminary scalding with equal part
Of boiling water.
But here are few recipes for
"Other kinds OF bread" Try one
yourself next Wednesday, and see how
the family like it.
Rolled Dat Bread-Scald one cupful
rolled oats in one cupful boiling wa
ter and allow to stand one hour. Make
Il sponge Of one cupful water, one
cake compressed yeast, one teaspoon
full salt, two tablespOonfuls molasses,
two teaspOOnfuls shortening, three
fOurths cupful flour Add rolled oat
mixture to sponge and then flour to
make medium soft dough. Form into
loaf and let rise to double it's bulk and
bake
Cornmeal Bread-Use either white
or yellow cOrnmeal. Proceed as in
the case of rolled-oat bread. Substi
tute two teaSpOOnfulS of sugar for
molasses and use the same method.
Cornmeal bread makes a smoother
bread when scalded with an equal
amount of boiling water and allowed
to stand one hour before using.
Barley Bread-Barley may be pre-
pared by grinding in small kitchen
hand mill. After sitting, it is ready
for use without further treatment.
Recipe: Two cupfuls whole wheat
flour, four cupfuls barley meal or bar
ley flour, one cupful water, one cup
full milk, two tablespoonful molasses,
One-haIf yeast cake (compresseO, one
teaSpoonful salt Boil milk and wa
ter and cool. Add mOlaSses, salt and
yeast mixed with q little cold water.
Stir in flour and barley meal Cor bar
ley tlour), which have been sifted to-
gether. Knead to soft dough, add
ing more flour if necessary. Cover and
let rise until the mixture is double
it's bulk. Knead a second time form
into loayeS, place in Well-greased pans
and let rise Il second time until the
dough has doubled it's bulk. Bake in
q hot oven FROM 0ne-half to one hour,
the time depending On the size of the
lOaves.
Rye Bread-USe any method for
white bread, but be careful to use
two cupfuls of rye flour for each cup
full of wheat -four mentioned in the
recipe Rye bread should be softer
than white bread, but we'll kneaded
When light form into lOaveS and al
low to rise double their size. Brush
over with water and egg and bake in
Il slower oven than for white bread
Many people like the flavor of cara
way seeds in rye bread. These may
be put into the sponge.
Potato Bread-One cupful mashed
potatoes, one-half cupful potato wa
ter, one-half teaspoonful salt, one-half
cake compressed yeast, two teaspoon
fuls sugar, two teaspoonfuls melted
shortening, one-half cupful flour. Make
into a sponge. Keep warm. When
light, add sufficient flour to make
medium soft dough. Let rise to double
it's bulk and bake.