Ingredients
1 stephen ceideburg
4 cup rye flour
3 cup all-purpose flour
1 tsp granulated sugar
2 tsp salt
2 cup 100 percent bran cereal
2 tbsp caraway seed, crushed
2 tsp instant coffee granules
2 tsp onion powder
1/2 tsp fennel seed, crushed
2 package dry active yeast
2 1/2 cup water
1/4 cup vinegar
1/4 cup dark molasses
1 oz unsweetened chocolate
1/4 cup butter or margarine (1/2 stick)
1 tsp cornstarch
1/2 cup cold water
Directions
Combine rye and all-purpose flour, set aside. In large bowl
thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway
seed, instant coffee granules, onion powder, fennel seed and yeast.
Combine water, vinegar, molasses, chocolate and butter in saucepan.
Warm over low heat. Gradually add to dry ingredients. Beat at medium
speed with electric mixer for 2 minutes, scraping bowl occasionally.
Add 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl
occasionally. Stir in enough additional flour mixture to make soft
dough.
Turn out on lightly floured board. Cover dough with bowl. Let rest 15
minutes. Then knead until smooth and elastic, about 10 to 15 minutes.
(Dough will be sticky.) Place in greased bowl, turning to grease top.
Cover and let rise in warm place, free from drafts, until doubled in
bulk, about 1 hour.
Divide dough in half, form into 2 loaves and place in 9-by-5- inch
loaf pans. Or form into 2 round balls and place on greased baking
sheet.
Preheat oven to 350 degrees. Bake 45 to 50 minutes or until bread
sounds hollow when tapped on the top.
Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over medium
heat, stirring constantly, until mixture boils. Stir constantly for 1
minute. As soon as bread is baked, brush cornstarch mixture over tops
of loaves. Return bread to oven. Bake 2 to 3 minutes or until glaze
is set. Remove from pans. Cool on wire racks.
Makes 2 loaves.
From the Oregonian's FOODday, 1/5/93.
Posted by Stephen Ceideburg
Servings: 2 loaves
Russian Black Bread (Ceideburg) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Russian
The History of Recipes
Academics have tracked the existence of recipes far back into the far past, certainly as far back into recorded history as ancient Egypt, and quite possibly further than that. Having said that, sadly, these old records were just very basic hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are some clay 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 `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius created a number of documents detailing recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman cooks used many different aromatic flavors, including some that we all recognise for example basil, mint and asafoetida. Over the next few centuries, the families of Europe competed to serve the most exotic meals, and as a consequence, the best chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the nineteenth century the formal cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and recording recipes common in their social group. The introduction of television gave us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Russian Black Bread (Ceideburg) recipe.
