1 envelope dry yeast
1 tsp sugar
1/4 cup warm water (105 - 115 f)
1/2 oz unsweetened chocolate
1 tbsp margarine
1 1/4 cup water
1/4 cup dark molasses
2 tbsp apple cider vinegar
1 tbsp salt
1/2 cup all-bran cereal
2 to 2 3/4 cups all-purpose flour
1 1/2 cup rye flour
Directions
Makes 2 loaves
Sprinkle yeast and sugar over 1/4 cup water; stir to dissolve. Let
stand until foamy, about 10 minutes.
Melt chocolate and margarine with 1 1/4 cups water in large bowl set
over gently simmering water. Stir until smooth. Remove from over
water. Blend in molasses, vinegar and salt. Mix in cereal. Let cool.
Grease large bowl. Blend yeast into cereal mixture. Gradually stir
in 2 cups all-purpose flour and rye flour. Turn dough out onto
lightly floured surface and knead until smooth and elastic, about 10
minutes, kneading in up to 3/4 cup more all-purpose flour if
necessary to form workable dough. Add dough to prepared bowl, turning
to coat entire surface. cover and let rise in warm draft-free area
until doubled in volume, about 2 hours.
Grease two 3x2x7-inch loaf pans. Punch dough down. Turn out onto
lightly floured surface and let rest 3 minutes. Knead 3 minutes.
Divide dough in half. Roll each into 7x8-inch rectangle. Starting
with long side, roll dough up into cylinder. Tuck ends under and
pinch seam to seal. Place seam side down in prepared pans. Cover and
let rise in warm draft-free area until doubled, about 1 1/2 hours.
Preheat oven to 375 F. Bake until loaves sound hollow when tapped on
bottom, about 45 minutes. Remove bread from pans. Let cool
completely on rack before serving.
Bon Appetit
Servings: 2 servings
Black Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to follow the history of meal recipes way back into the distant past, at least as far into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cook books were just primitive hieroglyphic or cunieform instructions for preparing food.
As we move on, there are some recipe books which were published in the fourteenth century ; one book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the curry that is popular today, but rather descriptions of the types of food eaten by the nobility of that period. Later, in the fifteenth century, the Crusaders brought back many foods and herbs from the holy lands, including parsley and basil. The introduction of these new herbs and spices caused an eruption in publications on food, many of which are now in academic collections. The arrival of television brought us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Black Bread recipe.
