Audubon County journal. (Exira, Iowa) 1884-1993, 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-
perimental Kitchen Of Agrl-
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
Observation-Disclosures bread, as75-
r-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
90 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, IL we
can make satisfactory bread using
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.
~ cupfuls wheat IL cupfuls barley
u cake yeast. 1M cupfuls rice flour.
Make 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 loayes, place in 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 q quarter
| in a hot oven.
! Other satisfactory $3.50 breads
make use of rolled oats I1as cupfuls),
combined with rice flour (17A cupfuls),
or corn flour ok cupfuls), or tapioca
flour (1A cupfuls), in place Of the rice
and barley flour in the recipe.
Leaves Are Less Elastic.
None of the loaves using 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 1t 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 -four 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
I cent and MISUNDERSTANDING loaves
1 an egg is used as binding material
and as an additional leavener.
A Observation-Disclosures Loaf.
I ~ cupfuls liquid. egg.
" cupful mashed 21a cupfuls barley
4 potatoes. or
III cupfuls wheat 21s cupfuls of rolled
flour. oats
" cake yeast. and
tablespoonful corn 1A cupfuls rice foui
strip. or
Ia teaspoonfuls salt. 1N cupfuls corn flour
4 Make a sponge Of the first six in
I gradients and third of the mixture
Of rice and barley flour. Let stand in
Z, warm place until light, ut least two
hours. When the sponge is light, Wor.;
in the rest of the substitute fcurs and
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