Cooking with wholegrains

I TEASPOON BROWN SUGAR I Yy% TEASPOONS SALT 14 TEASPOON SODA Dissolve yeast cake in the warm buttermilk then add the melted shortening, brown sugar and soda and mix well. Sift the wheat flour, measure, add baking powder and salt and sift into the liquid all at once. Mix until the flour is all dampened then beat with a spoon for one minute. Cover with a damp cloth, set in a warm place and let rise to about double in bulk. Punch down, let rise once more and turn onto a board covered _ with sifted wheat flour and knead until light and spongy (between § and Io minutes). Mold into any desired size or shape, cover with a damp cloth again and let rise until light. Bake 15 to 20 minutes at 425°. Wheat Rolls 2 CUPS SCALDED MILK I YEAST CAKE 4 TABLESPOONS BUTTER OR SHORT- V4 CUP LUKEWARM WATER ENING 2 EGGS WELL BEATEN 2 TABLESPOONS BROWN SUGAR OR § CUPS WHEAT FLOUR (APPROXI- HONEY MATELY) Scald milk with shortening, then pour over sweetening and salt. When lukewarm add the yeast dissolved in the lukewarm water and after that the well beaten eggs. Sift the wheat flour, measure and sift into the liquid using about 4 cups to start with. Mix well and add enough more wheat flour to make a dough as stiff as you can have it but still be able to beat with a spoon for two minutes. | Cover closely and Allow to rise in a warm place until almost double. Punch down and let rise again. The punching down process is important as it prevents stretching of the dough. Knead until light and elastic. Mold into rolls of any desired shape. Cover with a damp cloth and let rise until light. Bake at 425° 15 to20minutes. This recipe makes 2 dozen rolls. French Brioche I YEAST CAKE 34 POUND BUTTER 14 CUP LUKEWARM WATER 2 TEASPOONS SALT 4 CUPS WHEAT FLOUR 2 TABLESPOONS SUGAR 7 EGGS Dissolve the yeast cake in lukewarm water, then add enough wheat flour to make a very soft ball of paste. Drop this ball into a bow! of warm water (the water must not be hot or it will kill the yeast plant). Cover, and set in a warm place to rise. The ball of paste will sink to the bottom of the water at first, but will rise to the top later, and be full of bubbles. : Put the rest of the flour in a large bowl, make a hole in the center of it and into this hole put the softened butter, salt, sugar and 4 — eggs. Break the eggs in whole. Work together with a spoon gradu- : ally working in the flour. Add 2 more eggs, one at a time, as you need more moisture. Beat this with a spoon for 5 minutes or so. When the ball of paste has risen to become light and full of bubbles, lift it out of the water with a skimmer and mix into the dough, adding the last egg. Beat this mixture for a long time. The longer it is beaten, the better and finer will be the grain. Put the dough in a bowl, cover and let rise to double its size. Beat it down again and place in the refrigerator for at least 12 MUFFIN MEAL RECIPES | 25 hours. After removing from the refrigerator, handle the dough delicately and quickly as it softens as it becomes warm. This dough may be shaped into braided rolls, or buns of any desired shape, or tiny loaves of bread. If a glazed top is desired, brush over with egg yolk diluted with water before putting in the oven. Always serve hot or very fresh. Bake at 425° about 20 minutes. MUFFIN MEAL RECIPES Muffin Meal, a mixture or amalgamation of wholegrain wheat, corn and rye fused together on the stone mill, provides a basic and simple grain product that can be used in hundreds of ways. A few typical examples are given below and your own ingenuity can provide many others. Muffins : 2 EGGS 214 TEASPOONS BAKING POWDER I CUP MILK 2 TABLESPOONS BROWN SUGAR OR 6 TABLESPOONS MELTED SHORTEN- HONEY 143 CUPS MUFFIN MEAL