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
It is possible to read the history of meal recipes way back into distant history, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, in the main part, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to historians are a few ancient tablets in Sumerian which show 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 `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman cooks made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs such as bay, fennel and dill. For the decades that followed, the upper-class families of the West competed to serve up the most extravagent banquests, and because of this the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing popular recipes of the day. By the time we get to the 1900s, cookery publications were highly popular as a result of higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Abm Sourdough Dill & Onion Rye recipe.
