Best War Bread Recipes

PEANUT BUTTER WAR BREAD

Peanut Butter War Bread image

This recipe my Grandmother use to make , even though I was born in the 60's she made it for us Grandkids cause it was an easy treat. War Breads have been around since wars were fought ( see Old Teatament Ezekiel 4:9). World War I war breads usually were made from wheatless or wheat-reduced recipes, there by saving wheat "fuel"...

Provided by Kim McCarty

Time 50m

Number Of Ingredients 6

Ingredients

2 c rye,barley or oat flour
4 Tbsp baking powder
1 tsp salt
1/2 c peanut butter
1/4 c sugar or corn syrup
1 c milk

Steps:

1. Sift flour, baking powder and salt into a bowl; add peanut butter and sugar or syrup and mix. Add milk and mix well. Bake in a greased 8 1/2-by- 4 1/2 inch loaf pan in a moderate oven (350 degrees) 30 to 35 minutes.
2. Cut into thin slices, it makes very good sandwiches. This can also be baked as biscuits. This is best when a day old. (true)

WAR BREAD

War Bread image

I found this recipe in a book called Foods That Will Win the War and How to Cook Them, from 1918. The book is a guide on how to use alternative grains in a time of rationing. There's also a section on how to save and render fat at home, but I think I'll stick with using butter or shortening myself. The recipe is as it was written. The instructions were vague on certain things and I've improvised a bit.

Provided by NaCly

Categories Yeast Breads

Time 3h40m

Yield 2 loaves, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups boiling water
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 cup lukewarm water (110 deg)
2 tablespoons fat
6 cups rye flour
1 1/2 cups whole wheat flour
2 1/4 teaspoons yeast

Steps:

To the boiling water add the sugar, fat and salt. Mix all to dissolve and remove from heat. Allow to cool to lukewarm.
Dissolve the yeast in the 1/4 cup lukewarm water. Add to the other water.
Add the rye and whole wheat flour. Knead dough for 10 minutes.
Cover and let rise until twice its bulk. (About an hour).
Shape into loaves; let rise until double. (About an hour).
Bake in a preheated 350 deg oven for about 40 minutes.

Nutrition Facts : Calories 776.4, Fat 10, SaturatedFat 3.7, Cholesterol 7, Sodium 881.2, Carbohydrate 155, Fiber 23.5, Sugar 8.2, Protein 23.5

WAR BREAD

War Bread image

This is a nice bread from Bernard Clayton's Complete Book of Breads. He describes this as "a farmhouse loaf in New England kitchens for more than 150 years. When white flour was scarce, often in wartime, this blend of rolled oats, cornmeal and whole wheat was added to the flour to make it go farther. It makes a delicious loaf that tastes equally good in less troubled times." Prep time includes rising time.

Provided by pattikay in L.A.

Categories Yeast Breads

Time 4h30m

Yield 2 loaves

Number Of Ingredients 9

Ingredients

1 cup rolled oats
1 cup cornmeal
1 cup whole wheat flour
1 tablespoon shortening
1/3 cup molasses
1 tablespoon salt
3 cups boiling water
1 (1/4 ounce) package yeast
5 -6 cups all-purpose flour, approximately

Steps:

In a large mixing bowl combine the rolled oats, cornmeal, whole wheat flour, shortening, molasses and salt.
pour in the boiling water, stirring constantly, till the mixture is smooth.
Set aside to cool to 120-130 degrees.
Sprinkle the yeast on the batter and blend.
Stir in the white flour, 1/2 cup at a time, first with the spoon and then by hand, or with the flat beater of a mixer.
The dough will be somewhat heavy and dense and will not have the elasticity of white dough.
Nevertheless, the dough will form a shaggy mass that cleans the side of the bowl.
Sprinkle on flour to control stickiness if necessary.
Turn the dough onto a lightly floured work surface and knead with a rhytmic motion of push-turn-fold, or with a mixer dough hook, for 8 minutes. the dough will become smooth.
Sprinkle on more flour if the dough sticks to the work surface or your fingers.
place the dough in a bowl and pat with butter or greased fingers to keep the surface from crusting.
cover the bowl tightly with plastic wrap and put aside for the dough to rise at room temp till twice its original size - about 1 hour (shorter if using rapid rise yeast).
punch down the dough and knead for 30 seconds to press out bubbles.
divide the dough into 2 or 3 pieces. shape into balls and let them rest on the work surface for 3-4 minutes.
Form into loaves and place in 2 9-inch or 3 8-inch loaf pans. Cover with wax paper and leave till the center of the dough has risen to an inch above the edge of the pans, about 50 minutes.
preheat oven to 350 20 minutes before baking.
bake the loaves in the oven till they are nicely browned and test done, about 1 hour (I check at about 45 minutes). Turn one loaf out of its pan and tap the bottom crust with your finger - a hard, hollow sound means it is done.
if the loaves brown too quickly, cover with brown sack paper or foil.
midway through baking and again near the end, shift the pans so loaves are exposed equally exposed to the temperature variations in the oven.
remove bread from oven and turn out of pans. place on metal rack to cool.