How to Bake “War Bread”

Enjoy these real vintage WWI era War Bread recipes from The Better Days Book Frugal Food Bible!

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WAR BREAD
2 cups boiling water
2 tablespoons sugar
1½ teaspoons salt
¼ cup lukewarm water
2 tablespoons fat
6 cups rye flour
1½ cups whole wheat flour
1 cake yeast

To the boiling water, add the sugar, fat and salt. When lukewarm, add the yeast which has been dissolved in the lukewarm water. 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 moderately hot oven.

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WAR BREAD OR THIRDS BREAD
1 pint milk, or milk and water
2 teaspoons salt
2 tablespoons molasses
1 yeast cake
2 tablespoons fat

Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups rye meal and enough whole wheat flour to knead. Let rise, knead, shape, let rise again in the pan and bake 45 minutes.

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BOSTON BROWN BREAD
1 cup rye meal
1 cup cornmeal
1 cup graham flour
2 cups sour milk
1¾ teaspoons soda
1½ teaspoons salt
¾ cup molasses

Beat well. Put in greased covered molds, steam 2 to 3 hours.

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CORN MEAL AND RYE BREAD
2 cups lukewarm water
1 cake yeast
2 teaspoons salt
⅓ cup molasses
1¼ cup rye flour
1 cup corn meal
3 cups bread flour

Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again and bake.

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EMERGENCY BISCUIT
1 cup whole wheat flour
1 cup cornmeal
1 tablespoon fat
½ teaspoon soda
1 cup sour milk
1 teaspoon salt

Mix as baking powder biscuit. Drop by spoonfuls on greased baking sheet. Bake 15 minutes in hot oven.

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EGGLESS CORN BREAD
1 cup cornmeal
½ cup bread flour
3 tablespoons molasses
1 cup milk
3 teaspoons baking powder
2 teaspoons salt
2 tablespoons fat

Beat thoroughly. Bake in greased muffin pans 20 minutes.

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SPOON BREAD
2 cups water
1 cup milk
1 cup cornmeal
⅓ cup sweet pepper
1 tablespoon fat
2 eggs
2 teaspoons salt

Mix water and cornmeal and bring to the boiling point and cook 5 minutes. Beat eggs well and add with other materials to the mush. Beat well and bake in a well-greased pan for 25 minutes in a hot oven. Serve from the same dish with a spoon. Serve with milk or syrup.

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SOUTHERN SPOON BREAD
1 cup white cornmeal
2 cups boiling water
¼ cup bacon fat or drippings
3 teaspoons baking powder
1 teaspoon salt
2 eggs
3 slices bread
½ cup cold water
1 cup milk

Scald cornmeal with boiling water. Soak bread in cold water and milk. Separate yolks and whites of eggs. Beat each until light. Mix ingredients in order given, folding in whites of eggs last. Bake in buttered dish in hot oven 50 minutes.

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The Better Days Books Frugal Food Bible: Practical Advice for Feeding Your Family During Hard Economic Times From Americans Who Survived and Thrived In Tougher Times Than These contains more than 400 pages of classic frugal food recipes (including 47 varieties of War Bread!), household hints, money saving tips, backyard gardening guidance and more!

The Better Days Books Frugal Food Bible is available from the publisher at www.BetterDaysBooks.com, or from Amazon.com and other fine on-line booksellers.

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