The Harrison times., 1917-06-30
Use WHOLE WHEAT
FLOUR ITS BETTER
Seventy Million Bushels Of Wheat
Can Be Saved Each Year B. Using
the Whole Wheat Grain.
BY Ruth A. Peck Head of Department
of Home Economics, Uniyer-
sity of Arkansas.

Vi I1Olllt AIlhNA-
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
-four made from the entire wheat
grain. 1t has been estimated that the
utilization of the entire wheat grain
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 II. 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 mali order house. Any type OF
mill from the small one turned BY
hand to the large one run by q motor
H. BN,A ka MI fhFnuRh fhn
mill several times until II is OF the
desired fneness. The product should
be of q somewhat eoarer grade OF
four than the sifted, pulveriged,
Mesched 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.
Drv Yeast for overnight process).
Compressed for quick process).
One pint of water
Three tablespoons of brown sugar,
1.-TWO tablespoons molasses If de-
Sired)
One tablespoon salt.
One tablespoon shortening.
Sufficient flour to make a batter.
Dissolve the yeast cake and sugar
(and molasses if 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 a batter. If dry yeast is
used, let the mixture rise over night;
il the compressed yeast is employed,
let it rise until it is quite light. Next
pour the batter into nest or 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 it is being added.
Continue to work in the entire wheat
-four until sufficient has been added
70 make Il uouBll 4~cA' hhSAo '"S
bread. white -four, corn starch, rice
-four, 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 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 in Whole Wheat Bread.
Corn meal makes an excellent ad-
dition to the entire wheat loaf. The
corn meal may be addSl in dry
state or scalded and allowed to cool
until it h lukewarm before adding
to the mixture. The proportion OF
one and me-half to two cups OF corn
meal may be added to above recipe
when the batter is made into dough.
Another combination which is palat-
able consists of adding cottonseed
meal. one and one-half cups to this
general recipe. Soy bean -four may
he 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