3 tbsp dry yeast
1 tsp sucanat*
1 cup warm water
3/4 cup rye flour
2 cup wholewheat flour
1 tsp salt
1 cup oatbran
1 tbsp carob or cocoa powder
1 tsp caraway seeds
1 tsp fennel seeds
2 tbsp cider vinegar
2 tbsp dark molasses
2 tbsp corn oil
1 tbsp minced onion
Directions
Dissolve yeast & sucanat in about 1/2 c water & set aside till yeast
is foamy.
Combine rye flour, wholewheat flour, salt, oatbran, carob, carawy &
fennel seeds.
In a separate bowl, combine the vinegar, molasses, oil & onion. Add
wet ingredients to the dry ingredients & blend well. Add yeast & mix
well. If the dough is too stiff or dry, add more water. If too sticky
add more flour. Turn dough out onto a floured surface; flatten it
out; shape it into a round, shallow loaf. Place loaf on a lightly
oiled baking sheet, brush dough with oil & let it rise in a warm spot
until the dough holds an imprint when gently touched (about 30
minutes). Bake at 375F for 35 to 40 minutes & cool on a wire rack.
Lightly brush the top with oil.
Ron Pickarski, "Friendly Foods"
Servings: 1 servings
Oat Bran Russian Black Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Russian
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into the far past, in truth as far as the Egypt of the Pharoahs, and maybe further still. In practice though, sadly, these ancient records were just basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are some stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius assembled a collection of documents which described recipes prepared by wealthy Romans. He tells us how the meals of wealthy Romans were divided into starters, main meal and dessert, a very modern way of dining. Aspicius describes how the ancient chefs were skilled in the use of many different aromatic flavours, including a few that are still present in modern kitchens like basil, mint and dill. Moving on, we have two interesting cookery books published in the 14th Century : one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian food that we all know today, but instead recipes for the types of meals on the menues of the nobility of the time. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from the East, including parsley, basil and rosemary. These new culinary innovations was responsible for an explosion in recipe manuscripts, most of which are kept safe in private collections. During the following few centuries, the upper-class families of Europe tried to lay on the most extravagent banquests, and as a result the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, cooking books are increasing in popularity as a result of increased literacy, people having more leisure time and being a little richer. The revolution that is television brings us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Oat Bran Russian Black Bread recipe.
