1 1/8 cup water/milk
3 tbsp fruit concentrate
1 1/2 tbsp maple syrup/honey
1/3 to 3/4 tsp salt
1 1/2 to 3 tbs vital gluten (opt.)
3/4 cup 12 grain flour
2 1/4 cup whole wheat flour
1 1/2 tsp yeast
Directions
12 grain flour may be purchased mail order from a below listed source.
Also, 7/9 grain cereal may be ground into flour - Flour Equivalent 3
cups
Here are some mail order sources: Arrowhead Mills - 806-346-0730
Garden Spot Distrib. 800-829-5100 Great Valley Mills - 215-256-6648
Jaffee Bros. Inc - 619-749-1282 King Arthur Flour - 802-649-3881
Walnut Acres - 800-433-3998
Posted by "Rob Ryerson"
extracted from the FATFREE Vegetarian Mailing List/Digest Fatfree
Digest [Volume 11 Issue 7], Oct. 7, 1994., collection copyright
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV, a Meal-Master utility by
Rodney Grantham.
Servings: 1 servings
12 Grain Bread (Abm) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into antiquity, in fact as far back as early Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these ancient recipes were just basic hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe found, according to experts in ancient history are a few stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. During Roman times around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into starters, main course and dessert, something that is very familiar to us today. This early Roman chef tells us how the Roman cooks were skilled in the use of a wide range of aromatic flavours, including many that are still in use today such as thyme, rue and asafoetida. During the succeeding few hundred years, the wealthy families of Wesstern Europe strove to serve up the best banquets, and as a result the best cooks and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, recipe publications are greatly in demand due to increased literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this 12 Grain Bread (Abm) recipe.
