University of Minnesota World War I Breads

Home economists at the U were among the first to develop wheat-saving breads. By the middle of summer 1917 they were sharing recipes with homemakers up and down the state. Many of these recipes went on to become staples in federal Food Administration publications. They are just as tasty today. The Oatmeal Muffins have about half the flour of a standard muffin and the Rice Corn Bread has no flour at all. It is a moist bread with a lovely corn bite.

Oatmeal Muffins

2 cups old-fashioned oats, uncooked

1 1/2 cups milk

2 tablespoons melted butter

1 egg

2 tablespoons sugar

3 teaspoons baking powder

1/2 teaspoon salt (optional)

1 cup flour

Mix oatmeal and milk in a medium mixing bowl and let stand one half hour. Preheat oven to 325 degrees F. Stir the melted butter and then the egg into the oatmeal and milk mixture. Mix very well. Stir in the remaining ingredients until just blended. Spoon batter into lightlygreased muffin cups and bake until lightly browned on top, about 25 to 30 minutes. Cool five minutes in pan before removing to serve or continue to cool on wire rack. Makes 36 gem-sized or one dozen 3/4-cup muffins.

Rice Corn Bread

1 cup boiling water

1 cup yellow cornmeal

1 1/8 cups softly cooked white rice

1 tablespoon melted butter or other fat

1 egg

1 cup milk

2 teaspoons baking powder

1/2 teaspoon salt

Pour the boiling water over the cornmeal, stir and let stand until cool. Preheat oven to 425 degrees F. Combine rice, fat, egg and milk in a food processor or blender and process until rice grains are finely chopped. Stir in cornmeal mixture, baking power and salt. Pulse until just mixed. Pour batter into a well-greased 9 x 9-inch pan. Bake until bread is firm in center, about 15 to 20 minutes. Served warm it is close to a spoon bread. It does firm up as it cools, but still is very moist.

War Yeast Bread -- Loaf or Baguette

During World War I bread was, indeed, the staff of life. Bread was an important part of every meal before the war. A hearty loaf, spread with a bit of butter or other fat formed a key “whole food” for soldiers and citizens in the European war zone. Getting the most from our wheat crop was an important part of Herbert Hoover’s Food Administration nationwide and voluntary food conservation measures.

In this recipe the addition of cornmeal and oatmeal stretched precious war-restricted wheat flour. The resulting bread is firm-textured and moist with a complex flavor. It makes wonderful toast.

Yeast War Bread

1 cup milk

1 cup hot water

1 cup cornmeal

1 cup Old Fashioned oatmeal, uncooked

6 tablespoons brown sugar

1 teaspoon salt, optional

1 package dry yeast

4 1/2 to 5 1/2 cups white flour

Scald the milk by heating it in a 2-quart pot until bubbles appear around the side and then remove from heat and add the hot water. Stir in the cornmeal, oatmeal, brown sugar, and optional salt. Set aside to cool until just warm, about 100 degrees. Stir in the dry yeast and let stand until mixture becomes bubbly. Pour the mixture into a large bowl and stir in the flour and knead until the dough is firm and somewhat elastic. Put in a warm place to rise until doubled. Punch dough down and form into three loaves. Place in lightly greased bread pan or on a lightly greased cookie sheet. Let rise until doubled and then bake in a preheated 350 F. degree oven until well browned. Loaves will sound hollow when tapped. Cool completely before slicing with a serrated knife. Note: this bread dough has less flour-gluten than typical bread dough. It may take a very long time to rise until doubled. The test batch I made for these pictures took nearly 5 hours from scalding milk to fully-baked loaves. Time will vary depending on the warmth of your kitchen and the oomph of your yeast.

Recipe makes three loaves about 1 1/4 pounds each. Bake in an 8 x 4-inch loaf pan for a finished loaf approximately 8 x 4 x 3 1/2 inches. Make free-form baguettes that rise and bake to a finished loaf approximately 12 x 4 x 2 inches.

Copyright 2010 Rae Katherine Eighmey. All rights reserved.

Wheatless Oatmeal Cookies and Victory Cabbage

World War I food conservation measures inspired homemakers to use pantry and garden staples to maximum advantage. Instead of using precious flour, fats and sugar to make cake or pie for dessert, the clever cook served a light and satisfyingly sweet cookie instead. These crisp and chewy cookies certainly fill the bill.

Cabbage is a Midwwestern garden staple. Harvested late in the fall, folks could put the heads down in an unheated basement or root cellar for use well into the winter. Many traditional red cabbage recipes use bacon -- an important food to be shipped overseas to our soldiers and allies. The Victory Cabbage recipe below substitutes the tiniest bit of cayenne pepper and nutmeg to fill in that flavor gap. It is easy and one of the best red cabbage recipes I've ever had.

Oatmeal Crisps

1 egg

1/2 cup sugar

2 teaspoons melted butter or other fat

1 cup Quaker Old Fashioned oats

1/2 teaspoon salt

1/4 teaspoon vanilla

Preheat oven to 350 degrees F. Beat egg until thick and lemon colored and add sugar gradually. The mixture will look almost like cake frosting. Stir in remaining ingredients. Drop teaspoons of mixture on well greased baking sheet about 1 inch apart and spread into circular shape with knife dipped into cold water. Bake until just lightly browned, about 8 to 12 minutes. Watch carefully, they can burn quickly. Cool for a minute or two on the baking sheet then carefully lift off and place on wire rack. Enjoy plain or sandwich two together with date filling. Store cookies in a dry place. Makes about 30 single cookies or 15 filled with date filling

Filling for Oatmeal Crisps

1/2 cup sugar

1/2 cup water

4 ounces chopped dates or figs

Combine sugar and water in a medium sauce pan. Cook over medium heat until sugar dissolves. Add dates or figs and cook, stirring, until mixture thickens. Cool and put spoonful of mixture between cookies and press firmly together. Store leftover filling in refrigerator and serve as a jam or mix with cream cheese for a WWI-style sandwich filling for whole wheat bread.

Victory Cabbage

4 cups thinly sliced red cabbage

2 tablespoons butter

1/2 teaspoon salt

1 tablespoon minced onion

1/16 teaspoon nutmeg

1/16 teaspoon cayenne pepper

2 tablespoons vinegar

1 1/2 teaspoons sugar

Soak the cabbage briefly in cold water. Melt the butter in a large frying pan. Add the onion and seasonings and cook until the onion is transparent, stirring frequently. Drain the cabbage and add to the frying pan carefully as the water clinging to the shreds will tend to spatter. Cover and cook over low heat until the cabbage is tender, about 10 to 15 minutes, stirring from time to time. Remove lid, add the vinegar and sugar, stir well and cook for 5 more minutes.

Copyright 2010 Rae Katherine Eighmey. All rights reserved