The Oskaloosa herald., 1918-08-22
WHEATLESSL LOAF
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-
Perimentai Kitchen Of AgrI. 4
cultural Department.

Housekeepers as we'll 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-cent-substitutio bread, To-
Observation-Disclosures 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 flour has been used in place of
wheat flour; the second loaf has only
so per cent wheat flour; the third goes
step further and uses only % per
cent wheat, while the last boasts Of
being entirely wheatleSs. These breads
were sworked 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, If we
can make satisfactory bread using
a higher percentage of wheat substl-
tutes so much the better. Here is the
recipe for a $3.50 bread that Is very
good.
$3.50 Bread.
IL cupfuls liquid tablespoonful corn
y cupful mashed po- strip.
tatoes. 2 teaspoonfuls salt.
IL cupfuls wheat IA cupfuls barley
flour flour.
Il cake yeast IL cupfuls rice -four
Make sponge of all the ingredients
except the rice and barley -four. 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 -four
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 a hot oven.
Other satisfactory $3.50 breads
make use of rolled oats (1ss cupfuls),
combined with rice flour az cupfuls),
or corn -four az cupfuls), or tapiOca
flour OK 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
a special substance known as gluten,
which gives 1t elastic properties that
make II specially valuable for bread
making. None of the other flours, ex-
cept rye, contain this substance in any
appreciate amount so that when we
substitute for the wheat flour 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 and O0-per-cent-substitut loaves
an egg is used as binding material
and as an additlonal leayener.
A 75.Per-cent- Substitute Loaf.
~ cupfuls liquid egg.
" cupful mashed 2ls cupfuls barley
potatoes or
~ cupfuis wheat 2H cupfuls of rolled
flour. oats
Il cake yeast and
tablespoonful corn ~ cuptuis rice -four
strip. or
teaspoonfuls salt. rs cupfuls corn flour.
Make a sponge of the first six In
gradients and third of the mixture
Of rice and barley flour. Let stand in
warm place until light, Mt least two
hours. When the sponge Is light. work
In the rest OF the substitute fiours and
the egg slightly beaten. Shape the