The Idaho Springs siftings-news. (Idaho Springs, Colo.) 1905-19??, 1918-08-16
Satisfactory Yeast Breads With
Cereals Other Than Wheat
Are Being Baked.
OF RESULTS OBTAINED
Problem Solved Both for Housel<eepsr
and Professional Baker by Ex-
perimentai Kitchen Of Agri-
cultural Department.

dOuSekeeperS as well as procession
a 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
cesafully worked out ways Of combin-
ing the various substitutes in making
q 6O-per-cent-substituti bread, a To-
per-cent-substitution bread, and an en-
t1rely wheatless bread.
Tho first loaf pictured above has
gone out Of style in America; 1t 10 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 flour has been used In place Of
wheat -four; the second loaf has only
80 per cent wheat -four; the third goes
q step further and uses only Is per
cent wheat, while the last boasts Of
being entirely wheatless. These breads
were worked out in the experimental
kitchen of the department Of agricul-
ture, ONCE 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 Il ~
can make satisfactory bread using
q higher percentage of wheat substi-
tutes so much the better. Here is the
recipe for a $3.50 bread that IL very
good.
X cupfuls liquid. tablespoonful corn
y cupful mashed po- strip.
X cupfuls wheat ~ cupfuls barley
flour. -four.
4 cake yeast II cupfuls rico dour.
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. II dry
yeast Is used, set the sponge the night
before. Add the rice and barley -four
when the sponge is light. Knead and
let rise until doubled in bulk. Knead
again, form into loaves, place in a 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 a quarter
in a hot oven.
Other satisfactory $3.50 breads
make use Of rolled oats (17s cupfuls),
combined with rice -four ON cupfuls).
or corn flour az cupfuls), or tapioca
-four (1h cupfuls). in place of the rice
Ind barley flour In the recipe.
Loaves Are Lees Elastic.
None of the loaves using a high per-
centage Of substitutes equal the all
wheat loaf in lightness, wheat having
a 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 -four large
quantities Of fiours that do not contain
gluten, we cannot expect the same
elasticity. The loaves are more COM
pact and less porous. In the Upper
cent end O0-per-cent-substitute loaves
an egg is used as binding material
and as an additional leavener.
A 7s-Per-cent- Substitute Loaf.
~ cupfuls liquid. egg.
y cupful mashed N cupfuls barley
potatoes. or
X cupfuls wheat ~ cupfuls Of rolled
flour. oats
Y cake yeast. and
strip. or
. teaspoonfuls salt. X cupfuls corn -four.
Make q sponge Of the first six in
gradients and a third Of the mixture
of rice and barley -four. Let stand In
Q warm place until light. at least two
hours. When the sponge Is light work
IN thA rest NJ the auhAtftuto fOura and