1 1/2 cakes fresh yeast
3/4 cup lukewarm water (95 f)
2 tbsp sugar
1/3 cup molasses
1/4 cup (1/2 stick) unsalted butter, room t, emperature
1 1/2 cup milk, scalded and cooled to lukewar, m (95 f)
6 to 7 cups all-purpose flour or brea, d flour
1 1/4 cup unprocessed bran flakes
1/2 cup sunflower seeds
1 tbsp salt
Directions
Makes 2 loaves
Crumble yeast into small bowl. Stir in lukewarm water and sugar. Let
stand until foamy, about 10 minutes.
Meanwhile, add molasses and butter to milk and stir until butter
melts. Combine 2 cups all-purpose flour, bran, seeds and salt in
large bowl. Whisk in yeast and milk mixtures until smooth, about 3
minutes. Using wooden spoon, mix in all-purpose flour 1/2 cup at a
time until dough forms soft mass. Knead on heavily floured surface
until smooth and satiny, kneading in more flour if sticky.
Grease large bowl. Add dough, turning to coat entire surface. Cover
bowl with plastic. Let rise in warm draft-free area until doubled,
about 1 1/2 hours.
Grease two 9x5-inch loaf pans. Gently knead dough on lightly floured
surface until deflated. Cut in half. Pat each piece out into
rectangle. Roll up jelly roll fashion, pinching seams to seal. Place
seam side down in prepared pans. Cover with towel and let rise in
warm draft-free area until doubled in volume, about 45 minutes.
Position rack in center of oven and preheat to 375 F. Bake until
loaves pull away from sides of pans, about 45 minutes. Immediately
remove from pans. Cool completely on racks.
Bon Appetit
Servings: 2 servings
Bran Molasses Sunflower Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into the far past, in fact as far into history as the early Egyptians, and maybe further still. Having said that, mostly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Later on, in The time of the romans 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main meal and afters, something we still use today. He also informs us how the cooks of Roman times were skilled in the use of many spices and herbs, including a few you will know such as bay, mint and dill. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from middle-east cuisine, including spices like rosemary and coriander. These new culinary innovations led to an eruption in cookery books, most of which still exist in private collections. The TV revolution brought us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Bran Molasses Sunflower Bread recipe.
