Ingredients
MICHAEL HATALA RJHP21A
FOR 11/2 LB. LOAF
1 package yeast
1 tbsp white sugar
1 1/2 cup bread flour
1 1/2 cup medium rye flour
1/4 cup whole wheat flour
1/2 cup unprocessed bran flakes
1 tbsp caraway seeds
1 tsp salt
1 tsp instant coffee powder
1/4 tsp fennel seeds
HEAT THE FOLLOWING OVER LOW
HEAT; STIRRING FREQUENTLY
TILL CHOCOLATE AND BUTTER
MELT. COOL TO 105115 F
1 cup plus 2 tbsp water
2 tbsp molasses
2 tbsp cider vinegar
2 tbsp butter
1/2 oz unsweetened chocolate
Directions
Add all ingredients to the pan, select white bread and push start.
From Loafing It by DAK
Servings: 1 servings
Russian Black Bread (Dak) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Russian
The History of Recipes
Transcribed cooking instructions as a concept can be found back into the far past, at least as far back as ancient Egypt, and potentially, even further back. Having said that, generally, these early recipes were just very basic pictorial instructions for preparing food.
Later, we have two books dating from the fourteenth century - one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are not about the indian food that is served today, but instead accounts of the types of food on the tables of the rich and powerful of that time. Later, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new foods and spices was responsible for a torrent in publications on food, the majority of which are kept safe in private libraries. The revolution that is television gave us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Russian Black Bread (Dak) recipe.
