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Baking Bread in the World War I Army

In World War I, the U.S. Army didn't have the luxury of buying bread from vendors like Rainbow or Wonder. All bread consumed by the troops had to be baked by post bakeries or the field bakery company.

The best resource for those interested in bread baking during World War I is the 1916 edition of the Manual for Army Bakers. It contains 123 pages of early Nineteenth Century baking wisdom. It's extremely detailed and expresses a modern understanding of the science of bread baking.

If you can find a copy of the manual (try eBay -- there's usually one for sale), you'll be treated to a treatise on yeast and yeast recipes, detailed specifications for baking ingredients, recipes and plenty of how-to instructions. You also get a description of the field bakery company and its equipment.


A.E.F. Cooks Complain of Poor Bread

Army Bread Recipes

Bread Baking Methods

Field Bakery Production Schedule

Cooks and Bakers

Field Bakery Company


Army Field Bake Oven No. 1

Firing Field Bake Oven No. 1


Garrison Ration in the A.E.F.

Wheat in the Army Ration

October 1999

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