War Bread
Makes 2 loaves
During World War I, white flour was thought to be the purest, healthiest flour and so was saved for the
troops. Many breads of the era used "thirded" recipes, recipes that included three different types of grain -- a throwback to
Boston brown bread. The original version of this recipe calls for 1 cake of yeast and for the bread to be baked in "moderately hot oven." We have done the conversions for you. This recipe was adapted from "
Foods That Will Win the War and How to Cook Them," by C. Houston Goudiss and Alberta M. Goudiss.
Ingredients•2 cups boiling water
•2 tablespoons sugar
•2 tablespoons fat
•1½ teaspoons salt
•¼ cup lukewarm water
•6 1/2 teaspoons dry yeast
•6 cups rye flour
•1½ cups whole wheat flour
Instructions
Pour the boiling water into a large bowl and add the sugar, fat and salt. Put the bowl aside to cool.
Meanwhile, dissolve the yeast in the 1/4 cup of lukewarm water. When the boiled water cools enough to keep a finger in it for a few seconds, add the dissolved yeast. Add the rye and whole wheat flour.
Cover and let rise until twice its bulk, shape into loaves; let rise until double and bake about 40 minutes, in a 350-degree oven.
Copyright © 2014 American Food Roots
Salmon Loaf
Makes 1 loaf
Fish was seen as a plentiful and economic alternative to meat. (In fact, even chicken was considered a
meat alternative.) Recipes of the World War I era also assumed a certain amount of cooking skill. The original directions for this recipe, adapted from "
Foods That Will Win the War and How to Cook Them," by C. Houston Goudiss and Alberta M. Goudiss, simply said "Mix thoroughly. Bake in greased dish 30 minutes." We have offered a bit more help.
Ingredients
•2 cups cooked salmon
•1 cup grated breadcrumbs
•2 beaten eggs
•½ cup milk
•½ teaspoon paprika
•½ teaspoon salt
•1 tablespoon chopped parsley
•1 teaspoonful onion juice
Instructions
Preheat the oven to 350 F.
Grease an 8 1/2-by-4-inch loaf pan.
In a large bowl, mix together all ingredients until well combined. Form the mixture into a log and place it in the greased loaf pan. Bake until cooked through, about 1 hour or until firm.
Copyright © 2014 American Food Roots
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