The Jasper news. [volume] (Jasper, Missouri) 1898-1924, 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 Aori-
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
0-per-cent.substitutio bread, a 75-
Observation-Disclosures bread, and an en-
tirely wheatless Dread.
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 mixture Of barley and
rice -four has been used in place of
wheat flour ;,.the second loaf has only
30 per cent wheat flour the third goes
step further and uses only 25 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 substl-
tutes so much the better. Here is the
good.
$3.50 Bread.
~ cuptuls liquid. tablespoonful corn
n cupful mashed po- sirup.
tatoes. 2 teaspoonfuls salt.
" eupfuls wheat ~ eupfuls barley
flour. -four.
Y cake yeast rs cupfuls rice flour.
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
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 a loaf
pan, and allow to rise until bulk Is
again doubled. Brush over top of loaf
with melted fat before putting II to
rise. Bake for one hour and quarter
In hot oven.
Other satisfactory $3.50 breads
make use of rolled oats (1as cupfuls),
combined with rice -four az cupfuls),
or corn -four az cupfuls), or tapioca
-four (1h cupfuls), In place of the rice
and barley flour In the recipe.
Loaves Are Less Elastic.
None of the -loaves using high per-
centage of substitutes equal the all
wheat loaf in lightness. wheat having
special substance known as gluten,
which gives 1t elastic properties that
make 1t specially valuable for bread
making. None of the other fiours, ex-
eept rye, contain this substance In any
appreclable 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.
plct and less porous, In the Topper.
cent and 100-per-eent-substitute loaves