Crittenden record-press. [volume] (Marion, Ky.) 1909-191?, 1918-08-22
WHEATLESSLOAF
/. 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 eS'
perimental Kitchen OF Auri'
cultural Department

Uousekeepers as well as profession
4. bakers have been working on the
problem OF how TO make satisfactory
yeast breads with other cereals
han wheat. Not all have solved the
problem satisfactorily The ONCE OF
home economics of the United States
department OF agriculture has sue
,essfully worked out ways OF comblh'
ing the various substitutes In making
r-cent.substltution bread, TO-
percent Substitution bread, and an en-
tirely wheatless bread.
The first loaf pictured above has
zone out Of style In America; II Is inc
.ll.wbeat loaf that We were nccus-
,omed 10 using before the war. Inc
other loayes are the kind that oil
} Americans should use now. In the las.
,hree loayes a mixture Of barley ana
} rice -four has been used In place OF
: wheat -four; the second loaf has only
80 per cent wheat flour; the third goes
! a step further and uses only - per
> cent wheat. while the last boasts Oh
!, being entirely wheatless. These breads
d were worked out In the experimental
o kitchen Of the department OF agricul.
ture, Office Of home economies anu
% the United States food administrator
u home conservation section.
o increase Volume Of Substitutes.
J. Tho food administration requires
that all bread sold must contain y
- DER cent wheat substitutes. But u vi
. can make satisfactory bread uslns
higher percentage Of wheat substi
;" tu,es 80 much the better. Here Is TN
recipe for a $3.50 bread that II YER
:, good.
= IL cupfuls liquid. l Tablespoonful COT
OF v cuptui mashed po- strip lp,oo,,,,,. ..,,
sr " cuptuls whea, ~ euptuis bari'
"a. -four. nour, a.,
ib Y cake yeast II cupfuls rice hou
Make n sponge Of all the ingredicn
except the rice and barley -FOUR III
potatoes should be freshly mashe
re- with no fat or milk added. The wat'
MS In which they cooked can be used II
the LIQUID. Let the sponge stand
NY n warm place until very light. III q
OF yenst is used, set the sponge tho mig
Ike before. Add the rice and barley flo
nts' when the sponge is light. Knend ~
the let rise until doubled In bulk. hne
nat again. form Into loaves, place IN a 10
nan. and allow to rise until buik
the again doubled. Brush over top OF &c
eak with melted fat before putting IL
= u rise. Bake for one hour and quar-
49,. In a hot oven.
has other satisfactory 5o-5o bret
~ make use OF rolled oats QN cupiu
combined with rice -four Nv cupfu
or corn -four az cupfuls). or tapi
-four (lM cupfuls). In place OF the
o. and barley -four In the recipe.
me Lsaves Are Lees Elastic.
inc None Of the loaves using hign
'aon. centage Of substitutes equal the
iact wheat loaf in lIghtness. wheat nay
"a n Hpecinl substance known a. GU
for which gives It elastic properties
'olm. make It specially valunole Tor OF
TWO making. None Of the other nours'
y Oh cent rye. contain this substance In
VIII sppreclnble amount 20 that when
grow. .rS.,,,mso Gov the wheat -four
con. quantities Of nours that do not cor
:. gluten, we cannot expect the
sunni elasticity. The loaves are more
iehcs nact and less porous. In the 20
cent md REPRESENTATIVES, Ia
nm egr Is used as binding mat
and as an additional leavener.
" III A Observation-Disclosures loa
nlong ~ eupiu,s nua.S.a ~ cupfuis bar
3 dis. "no,a,oc. or
park " cupfuis wheat ~ CYPRUS OF
n sign -four. oe.s
D. you tablespoonful corn IN cupfu'' r'c'
siu the strip.
swell, tsaspoonfuis salt. ~ cupfuis corr
,nly.'" Make n sponge Of the flrst 8
rredIcnts and third OF tho m
Of rice and barley -four. Let stf
Fred a warm place until light. at leai
hours. When the sponge Is light,
I've bis in the rest Of the substitute flou'
J hive the egg slightly beaten. shar
req"