Hannah Louise Wessling (May 26, 1873 – January 18, 1960) was an American chemist, billed as "Uncle Sam's Bread Maker" during World War I.

[5] In the 1910s and 1920s, Wessling worked for the United States Department of Agriculture in Chicago[6] and later in Washington, D.C.[7] She was a food scientist,[8] testing flours and creating optimal recipes and equipment for home baking, using alternative ingredients or varying pan sizes.

[9] "Miss Wessling has devoted considerable time--thirteen years--in the work of making bread, jellies, preserves, and canning fruit, and later analyzing them as a chemist," explained one 1910 newspaper report.

[10] Her work took on particular relevance during World War I, when food conservation required some substitutions in traditional recipes, and working women sought more efficient and economical ways to bake.

[12][13][14] She spoke at the American Home Economics Association meeting in Buffalo in 1924.