The Arvada enterprise., 1918-08-15
WHEATLESS LOAF
SHOULD Be MADE
Satisfactory Yeast Breads With
Cereals Other Than Wheat
Are Being Baked.
SOME OF RESULTS OBTAINED
Problem Solved Both for Housekeepsr
and Professional Baker by Ex-
perimentai Kitchen Of Agrl.
cultural Department.

Housekeepers as well us profession
al bakers have been working on the
problem Of how to make satisfactory
yeast breads with other cereals
than wheat. Not all have solved the
problem satisfactorily. The office Of
home economics of the United States
department Of agriculture has sue
cessfully worked out ways OF combIn-
ing the various substitutes In making
Observation-Disclosures bread. n 20
per-cent-substitution bread. and an en-
tirely whentless bread.
The first loaf pictured above has
gone out Of style In America 1t IL the
all-whent loaf that we were accus-
toned to using before the war. The
other lOaves are the kind that all
Americans should use now. In the Inst
three lOaves mixture Of barley and
rice flour has been used In plnce OF
wheat -four; the second lonf hns only
10 per cent wheat -four: the third goes
. step further and uses only % per
cent wheat. while the last boasts of
being entirely whentlcss. These breads
were worked out In the experimental
kitchen of the department OF agricul-
ture. ONCE OF home economies and
the United States food administrnti tion.
home conservation section.
Increase Volume Of Substitutes.
The food administration requires
that all bread sold must contain 20
per cent wheat substitutes. But II ~
can make satisfactory brend using
higher percentage Of wheat substi-
tutes NO much the better. Here IL the
recipe for a $3.50 bread that is very
good.
~ cupfiis liquid. ! tablespoonful corn
y eupfui mashed po- .irnp.
tatoes. 2 teAspoonfulS salt.
~ cupfuIs wheat ~ cupfuis barley
-four. hour
\ cake yeast. IL cupfuia rice -four.
MIKE n sponge Of all the ingredients
except the rice and barley flour. The
potatoes should be freshly mashed
with no fat or milk added. The water
In which they cooked can he used for
the liquid. Let the sponge stand In
q warm place until very light. II dry
yenst In used. set the sponge tho night
before. Add the rice md barley -four
when the sponge n light. Kncad md
let rise until doubled In bulk. Kncnd
again. form into lonvcs, place In u lonf
pan. and allow to rise until bulk IN
agnin doubled. Brush over top Of lonf
with melted fnt before putting II to
rise. Bake for one hour and qunrter
In u hot oven.
Other satisfactory 1910 breads
mnk" use of rolled onts On cupfuls).
combined with rice -four az cupfuls).
or corn -four OK cupfnls). or tnpiocn
flour OK cupfuls). In place Of tho rice
and barley flour In the recipe.
Loavss Are lsss EIsstie.
None of III" lonvos using high per-
centhge Of substitutes equal the all
whcat lonf In lishtncss. whcnt hnving
spcclnl substnnc" known ns gluten.
which gives II elnstic properties thnt
make II specially vniunblc for brcnd-
mixing. None Of the other hours, cx-
ccpt rye. contain this substance In any
hpprecinble amount M TINT when W.
substitute for the whcnt -four large
quantities. Of hours that do not contain
gluten. We cnnnot expect tho same
elasticity. The Ionvcs nrc more com.
pact and less porous. In the Upper
cent and IOopcr.ccnt. substitute lonves
mn egg In used M binding mntcrial
and ny mn additional lcnvcner.
A 7s.psr.cent. Substitute Loaf.
~ oupfuis IiIuij. asx.
v cupfui mashed ~ oupfuia barley
potatoes. or
~ cupfuis wheat ~ eupfuis of rolled
n0r. oats
Y cake yeast. and
sirup or
: tssspoonfuis salt. ~ cupfuls corn -four.
Make 4 sponge Of N" frst six IN.
gradients md n third ~ the mixture
of rirs and harley -four. Let stand In
wnrin place until iiYht. nj i"nst twO
hours. When tho sponge is livht. work
In the rest NJ the substitute Hours snd
tss ssS slightly beaten. Hhnps the