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
Experts have proved the existence of recipes far back into antiquity, at least as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that is, these, ancient recipes were just simple hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe found, according to experts are some tablets in Sumerian which show the preparation 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 and blissful. During the time of the Roman Empire a roman called Apicius wrote some scripts describing recipes enjoyed by wealthy Romans. In his works, he describes how the roman meals were separated into appetizers, main course and desserts, a style of dining still practiced today. He also describes how the ancient Romans were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks such as thyme, rue and dill. In the fifteenth century, people returning from the crusades brought back many foods and spices from the Middle-East, including spices like basil and rosemary. The introduction of these new culinary ideas created an increase in cookery books, many of which are now in private collections. Over the following few hundred years, the powerful and wealthy houses competed with each other to serve up the most extravagent banquests, and as a result the best chefs and their collection of recipes became highly prized. However, it was during the nineteenth century the formal cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cook books are in high demand, as a result of increased literacy, people having increased leisure time and disposable income. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Abm Whole Wheat Bread recipe.
