The Springdale news., 1917-06-22
Use WHOLE WHEAT
FLOUR ITS BETTER
Seventy Million Bushels OF wheat
Can Be Saved Each Year BY Using
the Whole Wheat Gram.
BY Ruth A. Peck, Head of Department
of Home Economics, Uniyef-
ci+v Of Arkansas

of Home Economics, 0htVet
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 d0ae,
Patriotic mothers can relieve the sit
uation by asking for and using only
-four made from the entire wheat
grain. It 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 20 million bush
els Of wheat annually in the United
States Do your bit. If you cam
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
anv ehaff or foreign material which
may be present. Grind the wheat in
a home" mill If this mill cannot be
obtained from one of your home mer-
chants 1t 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 a motor
will do Put the wheat through the
mill several times until it is Of the
desired fneness. The product should
be of a somewhat coarser grade of
flour than the sifted. pulverized,
bleached product 70 which We have
been accustomed. However, the coarse
meal-like -four produces very pala-
table and wholesome bread.
Directions For Making Entire Wheat
Bread
One cake of yeast.
(Dry yeast for overnight process).
Compressed for quick process).
One pint Of water.
Three tablespoons OF brown sugar.
1.-TWO tablespoons molasses IL de-
sired).
One tablespoon salt.
One tablespoon shortening.
Sufficient -four to make a batter.
Dissolve the yeast cake and sugar
! land molasses il 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
1 let stand until the liquid Is lukewarm
Next add sufficient entire wheat flour
to make a batter. II dry yeast Is
| used, let the mixture rise over night
II the compressed yeast is employed
let it rise until it is quite light. Next
pour the batter into a nest of entire
wheat flour containing one cup of luke
warm water. Fold mixture carefully
az first SO as to fill the bubbles OF
gas with the flour as II is being added
/ Continue TO work in the entire wheat
flour until sufficient has been added
to make a dough Next knead the
bread white -four. corn starch, rice
-four, etc, are better TO use on the
bread board than the whole wheat
flour TO prevent the dough from stick
ing1 Let the dough rise until il has
doubled in size, then knead and la'
rise again in the bread pans. Bake
in a moderate oven for seventy tc
eighty minutes.
Variations in Whole Wheat Bread.
Corn meal makes an excellent ad
dition to the entire wheat loaf. The
corn meal may be added in a dr.
state or sealded and allowed TO coo
until it is lukewarm before addins
to the mixture. The proportion o
one and one-half to two cups OF corr
meal may be added to above recipe
when the batter is made into dough
Another combination which is palat
able consists Of adding cottonseet
meal. one and one-half cups TO thi:
| general recipe. Soy bean -four may
te added in the same proportion a.
the cottonseed meal Rice -four may
al,o be substituted for some 81 tbs
wheat flour one and one-half cups o
rice -four TO the proportions given II
the foregoing recipe The boiled rice
may also be added. one cup to tbs
+, recipe
These substitutes may be added
with the wheat -four TO the batter
which is to be made into a dough