Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Rye | 1 slice (32g) | 83 |
| Water | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ounce of water
- a pound of bread is
- 45 our country is at war
- 11 ounces -- of wheat flour
- two methods are recommended
- four loaves
- 10 per cent mixture of cornmeal
- one-quarter rye flour
- one-fourth rye
- two ways
- half milk
Directions
our country is at war; that ovir gov- ernment asks us to practice economy without sacrifice of the proper nour- ishment of our families, and that we have, in consequence, to revise all our
old standards of living- that served us in peace times; and the very reason The Telegram started this new de- partment of the paper is to help you to do this.
Bread Making
Here are some gleanings from a United States department of agricul- ture bulletin, which seem to me very valuable:
The necessary materials for mak- ing bread are flour, water, yeast and salt. Sometimes a little sugar or fat is added, and milk substituted for water. These substitutes contribute somewhat to the nutritive value of the bread, but are used in such small amounts that they are much less im- portant than the flour. The food value of a pound of bread is, there- fore, not far different from that of the flour used in making it.
To make a one-pound loaf of bread requires about two-thirds of a pound — or 11 ounces — of wheat flour, and it contains:
Ys pound of starch, which serves as fuel.
IY2 ounces of protein, which is fuel and builds and repairs the body also.
1 ounce of water.
The small remaining portion con- tains fat and sugar, serving chiefly as fuel; cellulose in whole-wheat, etc., bread, giving bulk and prevent- ing constipation; mineral substances which make bones and teeth and have other uses, and some other val- uable substances which are just be- coming known.
Bread of any kind is not a complete food for supplying all needs of the human body. It supplies too much fuel in proportion to the body-build- ing material. Therefore, more pro- tein must be taken with bread to make a balanced ration, but bread is the most valuable single food pro- duced.
Wheat Conservation Bread Making.
(Government Receipes.)
The United States government urges us to give a quarter of our bread to the hungry people in Eu- rope, who are fighting our battles, as well as their own, by reducing our consumption of wheat by about one- fourth.
To do this, instead of using all- wheat flour in making bread, we must use three-fourths of the usual amount of wheat flour and substi- tute one-fourth the amount of some other kind of flour or other ingredi- ent.
Two methods are recommended.
The first is to make bread by what is called the "short or straight dough" process, in which all the sub- stitutes used for wheat flour are un- cooked, such as cornmeal, rice meal, etc. The quantities given make four loaves; to make less or more loaves decrease or increase the amounts of each ingredient, accordingly. Use any amount of the substitute up to cne-fourth of the total amount of flour ordinarily used. A 10 per cent mixture of cornmeal and oatmeal would probably be best at first, tui you were accustomed to it, but the addition of one-quarter rye flour or barley flour makes a bread that you can hardly tell from white flour bread. The proportion of the other ingredients is the same in all cases, with the exception that some of the mixtures will be found to require more water than others. In general, bread made with any. of these sub- stitutes requires only about two- thirds as long time to ferment in the pan as ordinary bread, while the baking should be a little slower and longer. They must be very well baked to keep as well as the all- wheat bread.
Every woman is urged by the gov- ernment to use that substitute which is cheapest and most plentiful in her own locality. Corn is a nearly uni-. versal crop, and for years we have been urged to eat more cornmeal for our health's sake; now it is even more strongly advocated as a meas- ure of national conservation. Bread, made of one-fourth rye or barley flour is attractive and wholesome.
Bran bread is used as a body regu- lator for constipation, and should not be used regularly, but only when' needed as a medicine. You can pur- chase bran at a feed store and steril- ize it at home by placing it in your' oven with the door open, for half an hour with a moderate fire. It is much-' cheaper this way.
The first U. S. government recipes for bread are figured out in two ways: First, using half milk and' half water and sugar and lard, in the first estimate, all of which the gov-' ernment bulletin says is simply aj matter of taste and which most of the good bread makers condemn. In this first recipe we find the bread costs 7% cents per loaf. Second: In the second reckoning of the recipe