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There was also Graham bread or, as we now call it, whole-wheat bread, and apple-sauce, but the meal consisted mainly of brown bread and milk. I then and there learned that the foreign milk was poor and thin because it was skimmed. The idea of putting skimmed milk on the table was unknown in the Old Colonie.
Spread with Mayonnaise or Boiled Dressing. Take either ripe or green olives; remove the seeds; mince and mix thoroughly with Mayonnaise dressing. Spread between slices of whole-wheat or graham bread. Remove the skin and bones from the sardines. Rub to a paste, adding an equal quantity of chopped hard-boiled eggs, seasoned with salt, cayenne, lemon juice or vinegar.
Some brands before the war used up as little as 56 per cent of the wheat, leaving the rest of it to be turned into lower-grade flours and cattle-feed. White flour thus uses less of the wheat for human food than Graham or whole-wheat flour. Yet to convert all the country's wheat into Graham flour would not be a wheat-saving measure, because it is not so well suited to our trade conditions.
Next, brush the tops of them with melted butter, and then bake them in a hot oven for about 15 minutes. WHOLE-WHEAT ROLLS. Rolls made of whole-wheat flour are not so common as those made of white flour, and for this reason they appeal to the appetite more than ordinary rolls.
This kind of bread is not used so extensively as that made of white flour, but since it contains more mineral salts and bulk, it should have a place in the diet of every family. When made according to the following recipe, whole-wheat bread will be found to be a very desirable substitute for bread made of the finer flours.
If the short process is employed, the amounts specified in the following recipe should be used, but for the long process the quantity of yeast should be decreased. 1 yeast cake 2 c. lukewarm liquid 2 Tb. fat 1/4 c. brown sugar stoned, chopped dates 2 tsp. salt 6 c. whole-wheat flour 1-1/2 c. seeded raisins or stoned, chopped dates 1 c. white flour for kneading
Set a sponge with the lukewarm milk, in which are put the yeast cake, salt, sugar, fat, and white flour. Allow this to become very light, and then add the whole-wheat flour. Knead this dough and allow it to double in bulk. Then shape it into rolls, allow them to rise, and bake for 15 to 20 minutes.
Add the remainder of the liquid, and then stir in half or all of the flour, according to whether the sponge or the straight-dough method is preferred. Then proceed according to the directions previously given for making bread by the quick process. The long process may also be followed in making whole-wheat bread, and if it is, only one-half the quantity of yeast should be used. Graham Bread.
These recipes include not only white bread-that is, bread made from white flour but whole-wheat, graham, rye, and corn bread, as well as bread in which fruit and nuts are incorporated. Before these recipes are taken up, though, it will not be amiss to look further into the various ingredients used in the making of bread. The fat used in bread making may vary in both quantity and kind.
WHOLE-WHEAT PUFFS. Puffs in which use is made of whole-wheat flour instead of white flour are also an example of a thin batter that is made light by aeration. If desired, graham flour may be substituted for the whole-wheat flour, but if it is a coarser bread will be the result. This coarseness, however, does not refer to the texture of the bread, but is due to the quantity of bran in graham flour.
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