they require slightly different handling.

In making yeast breads, the essential ingredient is gluten, which
is extended by carbon dioxide gas formed by yeast growth. With the
exception of rye, grains other than wheat do not contain sufficient
gluten for yeast bread, and it is necessary to use a wheat in varying
proportions in order to supply the deficient gluten. Even the baker's
rye loaf is usually made of one-half rye and one-half wheat. This is
the safest proportion for home use in order to secure a good texture.

When oatmeal is used, it is necessary to scald the oatmeal to prevent
a raw taste. Oatmeal also makes a softer dough than wheat, and it
is best to make the loaf smaller and bake it longer: about one hour
instead of the forty-five minutes which we allow for wheat bread.

The addition of one-third barley flour to wheat flour makes a light
colored, good flavored bread. If a larger proportion than this is
used, the loaf has a decided barley flavor. If you like this flavor
and increase the proportion of barley, be sure to allow the dough a
little longer time to rise, as by increasing the barley you weaken the
gluten content of your loaf.

Rice and cornmeal can be added to wheat breads in a 10 per cent.
proportion. Laboratory tests have shown that any greater proportion
than this produces a heavy, small loaf.

Potato flour or mashed potato can be used to extend the wheat, it
being possible to work in almost 50 per cent. of potato, but this
makes a darker and moister loaf than when wheat alone is used. In
order to take care of this moisture, it is best to reserve part of