1 tsp red star yeast
2 1/3 cup bread flour
1/4 cup rye flour
1 tbsp lecithin granules
1 tbsp gluten
1 tsp salt
1 tsp dill weed (dried)
1 tsp dried onion flakes
1/2 cup water
1 cup sourdough starter*
Directions
I just realized that I never added any sugar or dry milk. It doesn't
seem to miss them. Next time I'll add more dill and onion. The jars
were almost empty when my baking fit struck me, so I went with what I
had.
I baked it on the regular bake cycle. It rose almost to the top of
the pan and is a lovely golden color. Tastes pretty good, too.
*Starter: 2c all purpose flour, 2 c warm water, 1 pk yeast. Combined
and left in oven all night with the light on. It doesn't have a name
yet. Would "Bubbles" be too optimistic?
Servings: 1 1 lb. loaf
Abm Sourdough Dill & Onion Rye Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Recipes as an idea can be traced back into the far past, certainly as far back as the Egyptians, and maybe further still. Having said that, mostly, these early cookbooks were just basic hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to historians are a few ancient 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 having made those who drank it feel blissful. During the time of the Roman Empire a roman called Apicius created some scripts detailing recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into starters, main meal and desserts, something that is very familiar to us today. This early Roman chef recounts how the ancient Romans used a wide range of herbs and spices, including some familiar names such as thyme, rue and dill. As our culinary historical trip moves on a few more years we find two recipe books published in the 14th Century - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the spicy food that appears on menues today, but rather accounts of the types of food on the menus of the nobility of those days. In the fifteenth century, people returning from the crusades brought back many foods and spices from the East, such as coriander, parsley, and basil. The introduction of these new foods and spices was responsible for an eruption in cookery books, some of which still exist in private cookery archives. By the arrival of the 20th century, cookbooks are in great demand, as a result of increased literacy, people having more free time and having more money. |
We hope you enjoy this Abm Sourdough Dill & Onion Rye recipe.
