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
Experts have traced the existance of recipes way back into the far past, at least as far back as the ancient Egyptians, and maybe even further. Interesting though that is, these, old recipes were just very basic hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts is a series of tablets in Sumerian which describe the baking 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 and blissful. During Roman times 25BC a roman called Apicius assembled a collection of documents detailing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something we still use today. Aspicius also informs us how the ancient cooks used many different spices and herbs, including a few that will be familiar to modern chefs like bay, rue and parsley. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted an explosion in cookery books, most of which are kept safe in private libraries. During the succeeding few centuries, the upper-class families of Europe competed to offer the most exotic banquets, and because of this chefs and their collection of recipes became highly prized. However, it wasn`t until the 19th century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, testing, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cooking books are in great demand, mostly due to higher levels of literacy, leisure time and disposable income. Like it or not, the introduction of television brings us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Abm Mustard Wheat Rye recipe.
