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
Written recipes as a concept can be found far back into the far past, in truth as far back as ancient Egypt, and maybe even further. In practice though, these, old recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
During the time of the Romans a roman called Apicius created a few scripts which described recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main course and desserts, something that is very familiar to us today. He also recounts how the ancient Romans made use of a good variety of spices, including a few that will be familiar to modern chefs for example bay, mint and dill. Over the next few hundred years, the families of Europe tried to offer the most exotic meals, and because of this chefs and their recipes were greatly in demand. However, it was during the nineteenth century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, testing, and publishing recipes of the day. When we get to the 20th century, cookbooks were starting to become popular mostly due to higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Abm Sourdough Dill & Onion Rye recipe.
