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
It is possible to track the history of meal recipes way back into the distant past, at least as far into history as pharonic Egypt, and possibly even further than that. Interesting though that is, generally, these early recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to experts is a collection of ancient tablets in Sumerian which show 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 tried it feel exhilarated. Later on, in The time of the romans around 25BC a man called Apicius assembled a few documents detailing recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius also describes how the chefs of Roman times were skilled in the use of many different aromatic flavours, including a few you will know such as bay, fennel and parsley. Later on in the 1400s, the Crusaders brought back many foods and spices from middle-east cuisine, such as rosemary and coriander. The introduction of these new culinary ideas caused a surge in recipe books, most of which are now in private libraries. The arrival of television brought us TV cookery programs 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 everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Corn Rye recipe.
