1 1/8 water/milk
1/2 tbsp fruit juice concentrate
3 tbsp honey/maple syrup
1/3 to 3/4 tsp salt
1 1/2 to 3 tbs vital gluten (opt.)
3/4 cup 7/9 grain cereal
2 1/4 cup whole wheat flour
1 1/2 tsp yeast
Directions
an easy low-rising bread - 7/9 grain cereal may be found at your HFS.
~ Flour Equivalent 3 cups
Posted by "Rob Ryerson"
Fatfree Digest [Volume 11 Issue 7], Oct. 7, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
7 Or 9 Grain Bread (Abm) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Academics have found proof that recipes existed far back into ancient history, certainly as far as the ancient Egyptians, and maybe further still. In practice though, in the main part, these ancient cook books were just primitive hieroglyphic recipes for preparing meals.
In fact, the oldest recipe in existence, according to experts in ancient history are a few stone tablets in Sumerian 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 anyone who tried it feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius assembled a few documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman cooks were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens for example basil, mint and asafoetida. Later on, there were two interesting books which date from the fourteenth century : a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that is served today, but rather descriptions of the types of meals prepared by the cooks of the rich and powerful of the time. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. These new foods and spices prompted an eruption in manuscripts on cooking, the majority of which are now in private collections. For the centuries that followed, the upper-class families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a consequence, the best chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 19th century that cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, testing, and recording the recipes of their peers. By the advent of the twentieth century, cookery publications were in high demand, mostly due to more people being able to read, people having increased free time and a general increase in wealth. The introduction of the TV brings us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this 7 Or 9 Grain Bread (Abm) recipe.
