Show Bake A Loaf For The Thes s Wheat Food Festival Whole wheat flour vs white just flour what is the difference difference difference differ differ- ence WHEAT IS currently in the spotlight at the Utah State University University University Uni Uni- College of Family Life which is preparing for the I Wheat Food Festival Nov 7 on campus I I The Food and Nutrition Department is experimenting II with wheat in a variety of I forms and staff members are experts on the pros and cons of whole wheat and white flour WHOLE WHEAT flour is just what the na name ne indicates It contains the entire wheat kernel bran germ and endo endo- sperm Bran and germ are removed removed removed re re- re- re moved from white flour during the milling leaving only the endosperm Many valuable nutrients nutrients nutrients nu nu- nu- nu are removed in the pro pro- cess Whole wheat products are I coarser in texture because of the bran than those made from white flour They also contain a higher fat content due to the I presence of the wheat germ Whole wheat flour is more difficult difficult difficult cult to keep than white flour I I and it sometimes becomes rancid rancid ran ran- I cid when stored under poor con con- ran ran-I BECAUSE OF studies conducted conducted conducted con con- ducted before World War II showing that the average American diet was alarmingly deficient in thiamine riboflavin in ni niacin cin iron iodine and Vitamin Vitamin Vitamin Vita Vita- 1 min D an enrichment program with popular and inexpensive foods like bread was developed by leading nutritionists the American Medical Association government agencies millers millets and bakers Today's flour enrichment is required in 30 states Utah is not one and also in any flour shipped across state lines About 90 per cent of all commercially commercially commercially com com- baked standard white bread is made with enriched white flour ENRICHMENT restores a percentage of the thiamine riboflavin riboflavin riboflavin ri- ri niacin and iron lost lostrom from rom the wheat kernel in the milling of white flour to the flour Staff Starr members in the department of Food and Nutrition Nutrition tion lion have tested a whole wheat t bread recipe for or the Food Festival Festival Fes which calls for both h I I I whole wheat and enriched flour For best results bake it some morning when you plan to be home THE TilE BEST flavored bread takes time to make but it does not command the cooks cook's constant conI constant con con- stant attention WHOLE WHEAT BREAD Yield 2 loaves Pan Size x 5 x 2 inches Oven Temperature degrees Baking time Ingredients 1 dry yeast 1 cup warm water legs 1 his 4 cup scalded milk cooled 2 granulated sugar 2 tsp salt 4 cups enriched white flour Ih cup hot water cup brown sugar 3 shortening 4 cups w whole wheat a nour flour ps w e.-w tAC I 3 r. r Directions tT 7 l 7 1 Soften the yeast in the cup lukewarm water 2 Add the milk sugar salt and enriched flour Beat this mixture till smooth 3 Cover and put in a warm place 82 degrees till the bat bat- ter is light and bubbly takes about one hour 4 Combine hot water brown sugar and shortening Cool to lukewarm and add the yeast- yeast flour mixture 5 Add the whole-wheat whole flour Knead in in the bow bowl to make a soft dough Turn dough onto lightly floured surface let rest 15 minutes to relax the dough then knead until smooth about 10 minutes Place in greased straight-sided straight crock Turn over overto overto overto to grease the surface Cover and let rise in warm place till double in bulk 6 6 Punch down and cut into two pieces Shape each half to form forma a ball Cover let rest 10 min min- utes Roll to 10 inch 14 x rec rec- tangle Break any bubbles on the surface Roll the dough to toward toward toward to- to ward you Seal after each roll with the heel of hand Seal the ends of the loaves with the side of your hand sealing by this method leaves thin sealed strips strips' to make a smooth uniform uniform uniform uni uni- form crust on both ends Fold the strips under the loaf 7 Place loaves in lightly greased loaf pans Cover let double in bulk 8 Bake in moderate oven degrees about 50 minutes |