Ingredients
1 tbsp vineger
2 tbsp vegetable oil
1 cup water
1 tsp minced dried onion
1 tsp salt
1 tsp sugar
1 tsp instant coffee
1 1/2 tbsp dark unsweetened cocoa
1 cup dark rye flour
1 1/2 cup unbleached bread flour
1/2 cup oat bran
2 tbsp caraway seeds (optional)
2 1/2 tsp dry active yeast
Directions
Place first 8 ingredients in the breadmaker pan. Stir to desolve
coffee and disperse cocoa. Add remaining ingerdients. Set for
regular cycle and press start. Makes a small, short loaf.
FROM - BREADMACHINE BAKING - LORA BRODY & MILLIE APTER ~ 1993
Servings: 1 loaf
Russian Black Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Machine; Breadmaker; Breads; Russian
The History of Recipes
It is quite possible to follow the history of recipes way back into antiquity, in truth as far back as the early Egyptians, and possibly even further. In practice though, mostly, these early cookbooks were just basic pictorial instructions for food preparation.
Progressing into The time of the roman empire 25BC a roman called Apicius compiled a number of documents which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and afters, something we still use today. This early Roman chef tells us how the ancient Romans were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern cooks such as basil, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an outbreak in cookery books, many of which still exist in academic collections. By the time we get to the 20th century, cookery books were starting to become popular due to better eduction, more spare time and disposable income. |
We hope you enjoy this Russian Black Bread recipe.
