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
Written recipes as an idea can be observed far back into antiquity, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, mostly, these early records were just primitive hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are some tablets in the Sumerian language which describe the preparation 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 drank it feel wonderful. Continuing our culinary historical journey, we find a couple of interesting cookery books published in the 1300s - a book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the spicy food that appears on menues today, but rather accounts of the types of food served to the wealthy. Over the succeeding few hundred years, the powerful and wealthy houses tried to serve the most extravagent banquests, and as a consequence, chefs and their recipes increased in prestige. Even so, it wasn`t until the 1800s the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and writing down the recipes of their peers. When we get to the twentieth century, cook books are increasing in popularity as a result of more people being able to read, more spare time and a general increase in wealth. The TV revolution gave us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Bran Molasses Sunflower Bread recipe.
