Ingredients
3/4 cup water
1 tbsp vegetable oil
1 tbsp honey
2 tbsp dried onion
1 1/4 cup bread flour
1/2 cup whole wheat flour
1/4 cup rye flour
1 1/2 tbsp powdered milk
3/4 tsp salt
2 tsp caraway seeds
2 tsp yeast
Directions
Put ingredients in breadmaker in order listed, unless using a Welbilt
or DAK (reverse them, in that case).
Servings: 1 servings
Caraway Rye Onion Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Machine; Breadmaker; Breads; Vegetable
The History of Recipes
Food historians have traced the existance of recipes far back into antiquity, in fact as far back into recorded history as pharonic Egypt, and maybe even further. Having said that, mostly, these early records were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in ancient 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 drinkers feel blissful and exhilarated. During Roman times around 25BC a roman called Apicius wrote some documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into starters, main meal and desserts, a very modern way of dining. Aspicius also tells us how the Roman chefs used a good variety of herbs, including some that we all recognise for example thyme, rue and asafoetida. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices such as basil and rosemary. The introduction of these new foods and spices was responsible for an explosion in books on cookery, the majority of which are now in private libraries. During the succeeding few hundred years, the powerful and wealthy houses strove to serve the most extravagent meals, and because of this chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 19th century that fine cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording the recipes of their peers. By the arrival of the 1900s, cook books are greatly in demand as a result of higher levels of literacy, increased leisure time and a general increase in wealth. Like it or not, the introduction of television gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Caraway Rye Onion Bread recipe.
