1 POUND LOAF
1 1/2 tsp active dry or fastrise yeast
1 cup whole wheat flour
1 cup bread flour
2 tbsp wheat germ
2 tbsp sunflower seeds
1 tsp salt
2 tbsp vegetable oil
1 tbsp mild molasses
3/4 cup plus 1 t water
1 1/2 POUND LOAF
2 1/2 tsp yeast
1 1/2 cup whole wheat flour
1 1/2 cup bread flour
1/4 cup wheat germ
1/4 cup sunflower seeds
1 1/2 tsp salt
1/4 cup oil
2 tbsp molasses
1 cup plus 1 t water
VARIATIONS
1/2 cup raisins or
1/2 cup walnuts, chopped or
1/2 cup apricots, chopped
Directions
Bake according to ABM directions.
Source: LHJ, 11/93 :: MM by Sue Woodward
Servings: 1 servings
Abm Whole Wheat Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written recipes as a concept can be found way back into antiquity, in truth as far as early Egypt, and quite possibly further than that. Having said that, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to historians is a collection of stone tablets in Sumerian 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 blissful. During the time of the Romans a roman called Apicius compiled a few scripts which described recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the early Romans made use of many herbs and spices, including some familiar names like basil, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought us many new foods and herbs from the holy lands, including rosemary and coriander. These new foods and spices created an increase in manuscripts on cooking, some of which still exist in private cookery archives. Over the next few hundred years, the rich and powerful families of Wesstern Europe tried to lay on the most extravagent meals, and consequentially the best cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. When we get to the 20th century, cookery books were increasing in popularity mostly as a result of better eduction, more leisure time and having more money. |
We hope you enjoy this Abm Whole Wheat Bread recipe.
