Ingredients
2 package yeast, dry
4 cup ; water, warm
1/2 cup butter, softened
1/4 cup molasses
1/2 cup honey
2 tsp salt
6 cup flour, whole wheat
4 cup flour, white
Directions
Dissolve yeast in the warm water. Combine butter, molasses, honey,
and salt. Mix well. Add yeast mixture. Gradually add flour. Turn
onto a floured board and knead until smooth (this will take a fair
amount of shoulder; the dough is fairly heavy). Place in a large
greased bowl, then turn to grease the top. Cover with a clean tea
towel, and let rise until doubled, about two hours.
Punch dough down, and let it rest a few minutes. Divide into
quarters, and shape into loaves. Place in greased bread pans, and
let rise about one hour. Bake at 375 F. for 35 to 40 minutes.
From Amish & Mennonite Kitchens
by Good & Pellman From: Sam Waring
Date: 24 Feb 94
Servings: 4 loaves
Mennonite Whole Wheat Bread Recipe brought to you by Recipe Ideas
Categories: Amish; Bread; Breads
The History of Recipes
Experts have traced the existance of recipes back into distant history, in truth as far back into history as pharonic Egypt, and maybe even further. Interesting though that is, mostly, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to historians is a collection of ancient tablets in 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 wonderful. During Roman times 25BC a man called Apicius compiled some documents which described recipes enjoyed by the Romans. In his works, he recounts how the meals were separated into appetizers, main meal and desserts, a style of dining still practiced today. He also recounts how the early Romans were skilled in the use of a wide range of aromatic flavours, including many that are still in use today such as thyme, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from the holy lands, including spices such as coriander, basil and rosemary. These new foods and tastes led to an explosion in cookery books, many of which are kept safe in private libraries. During the succeeding few centuries, the wealthy families of Europe tried to serve up the most extravagent meals, and consequentially chefs and their recipes were greatly in demand. However, it was during the 19th century the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and recording popular recipes of the day. By the arrival of the 1900s, recipe books were increasing in popularity as a result of better eduction, leisure time and having more money. Like it or not, the introduction of television brought us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Mennonite Whole Wheat Bread recipe.
