The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1917-06-01
BRAN FLOURS FOR
HOME BREAD MAKING

washington, ~. w., May 01.-1ne
use of flours which contain more or
less bran is sometimes advisable both
for the sake of the variety which they
give to the diet and because of the
mineral substances and growth-regu-
lating substances these flours con-
tain. Farmers Bulletin 8O7 of the
United States Department of agricul-
ture, bread and bread making, in
cludes, in addition to white bread re-
cipes, a number for homemade bread
from whole wheat or graham flour,
from home-ground flour, from rye,
rolled oats, etc. These are as follows:
Whole-wheat or graham bread: ~
cups lukewarm milk, 3 tablespoons
brown sugar, IN teaspoons salt, 3
cups whole-wheat or graham flour, "
yeast cake.
Scald the milk, together with the
sugar and salt. When lukewarm add
the yeast, mixing it first with a little
of the milk. Add the flour, beat we'll,
and let it double its, volume. Beat it
thoroughly, put into a pan, and let it
rise. In a pan of standard size it
should come nearly to the top.
The above recipe may be used in
preparing bread from homeground
meal. There are many homes, par
ticularly in the country, where the
housewife al obtain unground wheat
at moderate cost. If ground in the
ordinary coffee mill, such wheat
makes makes a coarse bread, not very
light in texture, but of such good
flavor that it may we'll be used occa-
sionally to give variety to the diet.
1t is useful, too, in places where good
bran cannot be obtained easily and
where coarse breads are desired as a
means of preventing constipation. In
making such bread with a view to
economy the ~housekeeper should COM
pute what it will cost her per loaf,
including labor and fuel, as compared
with other breads she makes. Skim
milk instead of whole milk can be
used; homemade yeast, either liquid or
dry cakes, is a possibility; and some
might like the bread with less sugar
or unsweetened. Another recipe
which has worked out follows:
Home-ground wheat bread: ~
cups water or skim milk, ~ tea.
spoons salt, l tablespoon sugar, 8
cups home-ground wheat flour, "
cake dry yeast, or / gill liquid yeast
Set a sponge at night, using halt
of the flour. In the morning add the
rest of the flour, beat well, put into
a creased pan, allow to rise until it
doubles it's bulk, and bake.
Corn meal and wheat bread: IL
cups milk, water, or a mixture of the
two, Y cake compressed yeast, Or IL
cups milk, water, or a mixture of thu
two; n cup liquid yeast, IN tea
spoons salt; l tablespoon sugar, but
ter (if used), l tablespoon, l cup corr
meal, 2 cups wheat flour.
AouA - SuPluiS VI the WdLcT OVcl
the corn meal, salt, sugar, and fat iii
used), and heat the mixture gradual.
ly to the boiling point or nearly to il
and cook 20 minutes. This cooking
can best be done in a double boiler
The water is sufficient only to softer
the meal a little. Allow the mea
to cool to about the temperature o.
the room and add the yeast, mixet
with the rest of the water " cupful)
or the u cupful of liquid yeast. Mole
thoroughly, let rise until it double.
its bulk, make into a loaf, place in 9
pan of standard size, allow to rise
until it nearly fills the pan, and bake
IS OF 50 minutes.
Rice bread: l cup lukewarm water
milk OF a mixture of the two; 1 cul
uncooked rice, IA teaspoons sale,
tablespoon sugar, butter (if used),
tablespoon or less, u cake compressed
yeast, 2 cups wheat flour.
Steam the rice with one-half Of tn
liquid until It is soft. This is don
better in = steamer than in a doubl