Ingredients
RYE SOUR
1 med onion coarsely chopped
2 cup rye flour
1 3/4 cup warm water
1 package yeast
1/2 tbsp caraway seeds
BREAD
2 cup rye sour
1/4 cup water
1/2 package dry yeast
1/2 tbsp salt
2 cup bread flour
1/2 egg
1/2 tbsp caraway seeds
Directions
For the starter: Put onions in cheese cloth. Mix remaining
ingredients, submerge cheese cloth into it, and let sit overnight (in
bread pan). In the morning, remove the onions. There should be 2 cups
of starter in the pan -- just what we need. Add remaining ingredients
~- use up to 1/4 cup more flour if needed to get the dough ball to
the right consistency. Also the 1/4 cup water should be added slowly,
using judgment. About 20 minutes before baking slash the top and
brush with the egg beaten with 1 tbs of water and sprinkle with
caraway seeds. ~--
Servings: 1 servings
Corn Rye Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Recipes as an idea can be traced far back into antiquity, certainly as far as the ancient Egyptians, and quite possibly further than that. Having said that, these, old cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts is a series of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Moving our culinary historical trip onwards, we find a couple of cookery books which date from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian food that appears on menues today, but rather descriptions of the types of food served to the upper classes of that period. Over the next few hundred years, the powerful and wealthy houses competed to lay on the most exotic banquets, and because of this the best chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. The arrival of TV gave us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Corn Rye recipe.
