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
Transcribed cooking instructions as a concept can be observed way back into distant history, at least as far back into recorded history as the Egyptians, and maybe even further. However, in the main part, these early recipes were just basic hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to historians is a collection 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 drinkers feel blissful. Much later, in Roman times a roman called Apicius assembled a number of documents describing recipes prepared by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern cooks for example bay, mint and dill. Continuing our culinary historical journey, there were a couple of interesting books from the 1300s ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these have no connection with the indian curry that is served today, but rather accounts of the types of food on the tables of the nobility of those days. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including spices such as basil and coriander. These new herbs and spices prompted an explosion in recipe books, the majority of which still exist in private cookery archives. Over the succeeding few hundred years, the upper-class families of the West competed with each other to offer the best banquets, and consequentially chefs and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 19th century that cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes common in their social group. When we get to the twentieth century, cookery publications were in great demand, due to better eduction, leisure time and having more money. The TV revolution brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Russian Black Bread (Ceideburg) recipe.
