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Updated: June 8, 2025
Breads we have of several grains, roots, and kernels; yea and some of flesh and fish dried; with divers kinds of leavenings and seasonings: so that some do extremely move appetites; some do nourish so, as divers do live of them, without any other meat; who live very long.
But before we talk about wheat quality, a more few words of warning. If you think wheat goes rancid rapidly, rye is even worse. Rye flour goes bad so fast that when you buy it in the store it usually is the rye equivalent of white wheat flour. The germ has been removed. The bag may not say so. But it probably has. If you are going to make rye breads, even more reason to grind your own.
Sometimes they are crushed coarsely with or without the bran covering, and in this form they are known as grits. At other times they are ground finer and called meal, and still finer and called flour, being used mostly in these two forms for the making of various kinds of breads. Then, again, grains are rolled and crushed, as, for example, cracked wheat and rolled oats.
Therefore, if too little or too much is used, unsatisfactory results may be expected; and, as with this ingredient, so it is with all the materials used for hot breads. The handling of the ingredients and the mixture has also much influence on the success with which hot breads are produced.
These may be served either warm or cold as a breakfast dish, or they may be sprinkled with powdered sugar and served with cream for a dessert or a luncheon dish. NUT PUFFS. An example of a thin batter not in equal proportions of liquid and flour is afforded by nut puffs. In hot breads of this kind, aeration is used as the leavening agent.
However, by eating in moderation and masticating well every normal person is able to take good care of whole wheat products, and the benefit of using the entire grain is so great that we should hesitate about continuing the use of the refined flours and white breads.
Muffins are examples of thick batters with variations. Just as other forms of hot breads assist the housewife in making changes or additions to meals, so do muffins, as they are usually relished by nearly every one. To a plain-muffin recipe, however, may be added any kind of fruit, nuts, or other ingredients to give variety of flavour.
Marguerite paused in her selection, of a breakfast roll from a silver basket containing that Continental choice of breads which look so different and taste so much alike. "Seems to me," she said confidentially, "that you know more than you appear to know." "Not such a fool as I look, in fact." "That is about the size of it," admitted Marguerite, gravely.
Muffins, biscuits, and the smaller varieties of these breads need a higher temperature, 425 to 450 degrees Fahrenheit being best. As they are not so large, the heat has less dough through which to penetrate, and consequently the baking can be accomplished more quickly.
There were fifty people, perhaps, and two waiters, one a pale and weary boy. The food was bad, but the crisp French bread was delicious. Perhaps nowhere in the world is the bread average higher than in France just as in America, where fancy breads are at their best, the ordinary wheat loaf is, taking the average, exceedingly poor. Calais was entirely dark.
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