Cheyenne record., 1918-08-15
Satisfactory Yeast Breads With
Cereals Other Than Wheat
Are Being Baked.
OF RESULTS OBTAINED
Problem Solved Both for Housekeeper
and Professional Baker by Ex-
perimental Kitchen Of Aori-
cultural Department.

HouSekeeperS as well as procession
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
50-per-cent-substitut bread, 75-
per-cent-substitution bread, and an en-
tirely wheatless bread.
The first loaf pictured above has
gone out Of style in America it 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 Hour has been used in place Of
wheat flour; the second loaf has only
so per cent wheat flour the third goes
a step further and uses only rs 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 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
higher percentage Of wheat substi-
tutes so much the better. Here is the
recipe for q $3.50 bread that Is very
good.
$3.50 Bread.
~ cupfuls liquid. 1 tablespoonful corn
v ,fu cupful mashed po- strip; .n. 1noon,,,, ,.t
IN cupfuls wheat lk cupful. barley
-FOUR flour.
4 cake yeast. II 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
a 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 a quarter
in q hot oven.
Other satisfactory $3.50 breads
make use of rolled oats 13s cupfuls),
combined with rice flour ON cupfuls),
or corn flour az cupfuls), or tapioca
flour Us cupfuls), in place of the rice
and barley flour in the recipe.
Loaves Are Less Elastic.
None of the loaves using a high per-
centage of substitutes equal the all
wheat loaf in lightness, wheat having
special substance known as gluten,
which gives it elastic properties that
make 1t specially valuable for bread
making. None Of the other fiours, ex-
cept rye, contain this substance in any
appreclable amount SO that when we
substitute for the wheat flour large
quantities of fours 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 and 1OOper-cent-substitut loaves
an egg is used as binding material
and as an additional leavener.
A 75-Per-cent-Su Substitute Loaf.
N cupfuls liquid. 1 egg.
y cupful mashed ~ cupfuls barley
potatoes. or
~ cupfuls wheat 2h cupfuls Of rolled
flour. oats
Y cake yeast. and
l tablespoonful corn N cupfuls rice -four
sirup. or
tsaspoonfuls salt. * cupfuls corn -four.
Make a sponge Of the first six In
gradients ard 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 sgg slightly beaten. Shape the