150 g rye flour
850 g strong white flour
3 cup water
1 tsp salt
1 tsp dry yeast
Directions
("Strong white" flour is the UK term for all-purpose flour.) Mix the
yeast in 1/2 C of the water at blood heat, and leave 15 minutes to
proof. Sift the mixed wheat and rye flours into a mixing bowl to
warm. When the yeast has proofed, make a well in the flour, pour the
yeast mixture in, and cover it over with a little flour. Leave for 20
minutes to "set the sponge". When this time has elapsed, begin mixing
(or kneading with the dough hook if using a mixer). Add 2 cups of the
water, check for texture, and add the rest if necessary. Knead
vigorously. If using a dough hook, somewhere about 10 minutes into
the process the dough will suddenly change texture and require more
flour. Add it (probably about another 150 g). Turn the dough into an
oiled bowl to rise. The texture will be somewhat sticky. After
allowing to rise for 1-1&1/2 hours, turn out of the bowl, punch down,
and divide into two loaves. Turn into nonstick pans (or greased ones)
and allow to rise for another hour. Bake at 220C for 35 minutes. Turn
out of the pans and allow to sit in the still-hot oven upside down
for 5 minutes to harden the crusts. Let sit overnight before cutting.
Servings: 10 servings
Buurebrot / Swiss Half-Rye Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to trace the history of meal recipes way back into the distant past, in truth as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, these, old records were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a few documents which described recipes enjoyed by the Romans. In his works, Apicius tells us how the roman meals were separated into starters, main course and dessert, something we still use today. This early Roman chef tells us how the early Romans made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as bay, mint and dill. Later, there are a couple of interesting cookery books which were published in the fourteenth century - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they are not about the indian food that is familiar to us all today, but instead accounts of the types of meals on the menues of the upper classes of the time. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from the holy lands, including coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for an increase in recipe publications, most of which are kept safe in private libraries. The arrival of television brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Buurebrot _ Swiss Half Rye Bread recipe.
