The Colorado statesman., 1918-08-17

SHOULD BE MADE
Satisfactory Yeast Breads With
Cereals Other Than Wheat
Are Being Baked.
SOME OF RESULTS OBTAINED
Problem Solved Both for Housekeeper
and Professional Baker by Ex-
perimental Kitchen Of Asri-
cultural Department.

Housekeepers as well as 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
a 50-per- r-cent-substitution bread, rs
per-cent-substitution bread, and an en-
tirely wheatlesS bread.
The first loaf pictured above has
gone out of style in America; 1t Is the
all-wheat 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 last
three loaves a mixture Of barley and
rice -four has been used In place OF
wheat flour; the second loaf has only
90 per cent wheat flour; the third goes
a step further and uses only 25 per
cent wheat, while the last boasts Of
being entirely wheatless. These breads
were worked out in the experimental
hltChCh VI thC dCpui Va a6AANe.
ture, office Of home economics and
the United States food administration,
home conservation section.
Increase Volume Of Substitutes.
The food administration requires
that all bread sold must contain 20
per cent wheat substitutes. But. II We
can make satisfactory bread using
a higher percentage of wheat substi-
tutes SO much the better. Here is the
recipe for $3.50 bread that is very
good.
$3.50 Bread.
IA cupfuls liquid. 1 tablespoonful corn
n cupful mashed po- sirnp,
tatoes. 2 teaspoonfuls salt.
IN cupfuls wheat 1& cupfuls barley
flour. flour.
u cake yeast IL cupfuls rice flour.
Make a 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 be used for
the liquid. Let the sponge stand in
q warm place until very light. If dry
yeast is used, set the sponge the night
before. Add the rice and barley flour
when the sponge is light. Knead and
let rise until doubled in bulk. Knead
again, form into loaves, place in loaf
pan, and allow to rise until bulk Is
again doubled. Brush over top of loaf
with melted fat before putting 1t to
rise. Bake for one hour and quarter
in q hot oven.
Other satisfactory $3.50 breads
make use of rolled oats (1B cupfuls),
combined with rice flour (1h cupfuls),
or corn flour OK cupfuls), or tapioca
flour ON cupfuls), in place of the rice
and barley flour In the recipe.
Loaves Arc Less Elastic.
None of the loaves using high per-
centage of substitutes equal the all
wheat loaf in lightness, wheat having
q special substance known as gluten,
which gives it elastic properties that
make 1t specially valuable for bread
making. None of the other flours, ex-
cept rye, contain this substance in any
appreciable amount so that when we
substitute for the wheat flour large
quantities of flours that do not contain
gluten, we cannot expect the same
elasticity. The loaves are more COM
pact and less porous. In the 75-per-
cent 8nd 1UO-per-cent-SuDstitut ioaNeo
an egg is used as binding material
and as an additional leavener.
A 75-Per-cent-S Substitute Loaf.
IL cupfuls liquid. 1 egg.
" cupful mashed 21z cupfuls barley
potatoes. or
~ cupfuls wheat 2h cupfuls of rolled
-four oats
u cake yeast. and
j tablespoonful corn 1N cupfuls rice -four
sirup. or
2 teaspoonfuls salt. 1B cupfuls corn flour.
Make a sponge of the first six in
gradients and a third of the mixture
of rice and barley flour. Let stand In
a warm place until light, at least two
hours. When the sponge is light, work
in the rest of the substitute fiours and
the egg slightly beaten. Shape the