2 tsp yeast
1 cup bread flour
1/2 cup whole wheat flour
1/2 cup rye flour
1 tbsp gluten
1/3 cup dijon mustard
2/3 cup water
1 tbsp lecithin granules
1 tbsp molasses
Directions
Dump yeast in machine. Dump in flours and lecithin granules Fill
measuring cup to 2/3rds with warm water. Add mustard until liquid
measures a full cup. Add molasses and stir. Dump in machine.
Set machine to basic bake.
Tested 3/3/94 A small dark loaf with a nice mustardy flavor. While
dense, it can be sliced quite thinly. Will make a GREAT egg sald
sandwich. If you substitute another fat for the lecithin granules,
you might want to add a littlle more gluten.
Servings: 2 servings
Abm Mustard Wheat Rye Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Recipes as an idea can be found back into distant history, in fact as far as early Egypt, and potentially, even further back. Interesting though that is, these, old cookbooks were just simple hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language describing the baking 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. Moving our culinary historical trip onwards, there are a couple of books which appeared in the fourteenth century : one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are nothing to do with the indian curry that appears on menues today, but instead descriptions of the types of food cooked for the rich and powerful of the time. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas prompted a surge in books on cookery, some of which are kept safe in private collections. Over the succeeding few centuries, the wealthy families of Wesstern Europe strove to lay on the most extravagent meals, and as a result the best chefs and their collection of recipes were greatly in demand. However, it wasn`t until the 1800s that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, testing, and publishing recipes common in their social group. When we get to the 20th century, recipe publications are starting to become popular mostly as a result of increased literacy, people having increased leisure time and being a little richer. The arrival of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Abm Mustard Wheat Rye recipe.
