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
Historians have traced the existance of recipes back into antiquity, at least as far as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these ancient cook books were just basic pictorial instructions for meal preparation.
As our culinary historical trip moves on a few more years there are two interesting books which date from the 14th Century ; one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the spicy food that is familiar to us all today, but rather descriptions of the types of meals prepared for the nobility of that period. By the arrival of the 20th century, cooking books were in high demand, mostly due to more people being able to read, more free time and being a little richer. |
We hope you enjoy this 12 Grain Bread (Abm) recipe.
