River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1918-08-15
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-
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
per-cent-substitutio 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 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 20 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, IL we
can make satisfactory bread using
a higher percentage Of wheat substi-
tutes so much the better. Here is the
recipe for a $3.50 bread that is very
good.
$3.50 Bread.
~ cupfuls liquid. 1 tablespoonful corn
v cupful mashed po- strip.
tatoes. teaspoonfuls SALT
IA cupfuls wheat ~ -cupfuls barley
-four -four
II cake yeast. 1h 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 a loaf
pan, and allow to rise until bulk is
again doubled. Brush over top Of loaf
with melted fat before putting it to
rise. Bake for one hour and a quarter
in a hot oven.
Other satisfactory $3.50 breads
make use of rolled oats (13s cupfuls)I
combined with rice flour Ok cupfuls),
or corn flour 114 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 it elastic properties that
make it specially valuable for bread
making. None of the other fours, 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 Upper
cent and 100-per-cent-substitute loaves