2 1/4 tsp dry yeast
1 1/2 cup whole wheat flour
1 cup bread flour
1 tsp salt
1/2 cup crumbled 7-grain cereal
1 flakes
3 tbsp nonfat dry milk
1 tbsp unsweetened cocoa powder
2 tbsp butter/margarine
1/8 cup dark molasses
1 cup plus 3 t plus 2 t warm
1 (105ø-115ø) water
Directions
Add ingredients in the order listed. All ingredients must be at room
temperature, unless otherwise noted. Select whole grain and baking
control for light. Press start. Tent a piece of aluminum foil, shiny
side down, over glass dome at start of baking. Remove when cooling
begins. Bread will be ready in 4 hours and 10 minutes.
A dark, moist loaf that's perfect for sandwiches! Such is the reward
when slicing into a loaf of 7-Grain Bread. The machine's great
kneading power makes it moist, and the 7-grain cereal makes it full
of extra fiber.
From "Easy Baking" by Claudia Burns and Tom Lacalamita for Welbilt
Servings: 1 loaf
7-Grain Bread (Machine) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to follow the history of written recipes far back into antiquity, in truth as far back into history as the Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote some scripts which described recipes enjoyed by wealthy roman citizens. He recounts how the meals were split into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Additionally, he informs us how the Roman cooks were skilled in the use of many different aromatic flavours, including some that we all recognise like basil, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices caused an increase in recipe books, many of which still exist in private collections. By the time we get to the 1900s, cook books are increasing in popularity due to higher levels of literacy, people having more spare time and being a little richer. The arrival of television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this 7 Grain Bread (Machine) recipe.
