Ingredients
2 tbsp active dry yeast
1/3 cup lukewarm water
1/2 tsp sugar
1 cup water, extra
1/2 cup cracked wheat
60 g butter
2 tbsp honey
2 tbsp malt
1/2 cup milk
1/2 cup cooked rice
1/2 cup fine oatmeal
1/2 cup rye flour
1 cup wholemeal plain flour
4 cup plain flour
2 tbsp milk, extra
Directions
Dissolve yeast in lukewarm water with sugar, allow to stand in warm
place until frothy. Place extra water and cracked wheat in small
saucepan, cook over medium heat until water has been absorbed and
mixture is thick. Remove from heat, stir in butter, honey, malt, milk
and rice, allow mixture to cool. Combine flours and oatmeal in large
bowl, stir in wheat and yeast mixture, mix to form a dough. Knead
mixture on floured surface for about 10 minutes, or until dough
springs back when lightly touched with fingers.
Cut dough into 3 pieces for large pots, 4 for medium pots or 8 for
small pots. Knead pieces into rounds, place into clean terra cotta
flower pots. Stand in a warm place for 15 minutes or until doubled in
bulk. Glaze with extra milk, bake in moderate oven 35 minutes for
large pots, 20 minutes for medium pots or 15 minutes for small pots
or until cooked when tested.
Servings: 6 servings
Potted Five Grain Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to track the history of meal recipes far back into the distant past, in fact as far as ancient Egypt, and possibly even further. Having said that, these, early cookbooks were just basic hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to historians is a collection of clay tablets in the Sumerian language 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 those who drank it feel blissful. As our culinary historical trip moves to more modern times we find some recipe books which were published in the 14th Century : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the spicy food that is served today, but rather recipes for the types of meals on the menus of the nobility of that time. Over the following few centuries, the families of Europe competed with each other to offer the most extravagent meals, and consequentially cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the nineteenth century that cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the 1900s, cookbooks were in great demand, mostly as a result of better eduction, people having more free time and having more money. |
We hope you enjoy this Potted Five Grain Bread recipe.
