Ingredients
3/4 cup whole wheat flour
3/4 cup flour, all-purpose
1 tbsp baking powder
1/2 tsp salt
1/3 cup sesame seeds
2 tsp poppy seeds
3/4 cup orange juice
1/4 cup honey
2 each eggs
1/4 cup vegatable oil
1/2 cup bran cereal
Directions
Stir together flour, baking powder, salt and seeds. In large bowl,
beat together orange juice, honey, eggs and cereal. Let stand 2 min.
Add flour mixture, stirring only until well combined. Spread evenly
in greased 8.5 x 4.5 x 2" loaf pan. Bake at 350f about 40 min. Let
cool 10 min and remove from pan. Cool completely before slicing.
Servings: 10 servings
All-Bran Seed Loaf Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into history, in truth as far back into history as pharonic Egypt, and possibly even further than that. However, these, ancient cookbooks were just simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in Sumerian which describe the baking 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 and blissful. As we move into The time of the romans 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman cooks were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks such as basil, fennel and parsley. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the holy land, such as coriander, parsley, and basil. The introduction of these new foods and spices led to an increase in manuscripts on cookery, the majority of which are kept safe in private collections. During the next few hundred years, the rich and powerful families of Europe tried to serve the most extravagent meals, and consequentially cooks and their recipes were highly sought after. Nevertheless, it was during the nineteenth century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookery publications are increasing in popularity as a result of better eduction, people having more free time and being a little richer. |
We hope you enjoy this All Bran Seed Loaf recipe.
