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
Written recipes as a concept can be found back into the far past, certainly as far back into recorded history as the early Egyptians, and possibly even further. Having said that, sadly, these early records were just basic hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a collection of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. During the time of the Romans a man called Apicius created a number of documents detailing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Additionally, he tells us how the ancient Romans made use of many different aromatic flavours, including a few that will be familiar to modern cooks for example basil, mint and dill. Moving our culinary historical trip onwards, we have a couple of cookery books dating from the 1300s : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian curry that appears on menues today, but rather recipes for the types of food prepared for the rich and wealthy people of the period. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, such as parsley, basil and rosemary. These new foods and spices prompted an eruption in books on cooking, some of which are now in private collections. Over the succeeding few centuries, the rich families of Wesstern Europe competed to serve the most exotic banquets, and because of this cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing recipes common in their social group. When we get to the 20th century, cooking publications are highly popular mostly due to higher levels of literacy, more free time and a general increase in wealth. |
We hope you enjoy this Abm Mustard Wheat Rye recipe.
