2017年2月2日 · It was known as War Bread. The extraction rate rose from a peace-time level of 76 per cent in November 1916 to 81 per cent in February 1917, with admixtures of barley, oats or rye flour, and 92 per cent in March 1918, with added soya or potato flour. The bread was consequently dark in colour.

2021年5月2日 · From The Economical War-Time Cook Book, this recipe was designed to save white flour during World War I, substituting rye, wheat, and cornmeal instead. Although the United States never had official rationing during the first World War, Americans were still urged not to waste food, especially wheat, meats, fats, and sugar.

2022年6月2日 · This bread made during World War I is great to make for history lessons and as a simple beginner's bread recipe.

K-Brot was a potato and rye wartime bread in Germany during the First World War. In response to severe grain shortages the contents of k-brot were set by legislation to contain 5 per cent potato in rye breads.

2015年5月25日 · But on to the bread: in the French army of World War I, as with most European armies of the time, bread was a critical part of the soldier’s daily rations whether in garrison or in the field. This is shown in the chart below. The daily bread ration of the French soldier throughout both world wars was 750 grams (~26.5 ounces).

"This is a nice bread from Bernard Clayton's Complete Book of Breads. He describes this as "a farmhouse loaf in New England kitchens for more than 150 years. When white flour was scarce, often in wartime, this blend of rolled oats, cornmeal and whole wheat was added to the flour to make it go farther.

2016年2月23日 · In the U.S. during World War I, the federal Food Administration encouraged substituting ground oats, cornmeal, rice, barley, potato and buckwheat in place of wheat flour. (Yep — the same kinds of...

2018年2月12日 · The Home Demonstration agents encouraged housewives to make the batter breads, spoon breads, corn mush bread, griddle bread, and fried hominy recipes contained in existing Extension publications, such as Plans for Community Club Work in the Study of Foods and Household Conveniences and A Study of Foods for Home Demonstration Clubs.

The best resource for those interested in bread baking during World War I is the 1916 edition of the Manual for Army Bakers. It contains 123 pages of early Nineteenth Century baking wisdom. It's extremely detailed and expresses a modern understanding of the science of bread baking.

3 天之前 · Don’t be afraid to use cooked rice if you are making bread. In corn bread it can be used in a half and half proportion. Mix and let stand until cool; then add 1 tablespoon salt and 1 tablespoon lard, 1/2 yeast cake; add flour enough to be able to knead. Let rise like any other bread. Makes 3 large loaves.