Ingredients
3 1/2 cup rye flour
1/2 cup unsweetened cocoa
1/4 cup sugar
3 tbsp caraway seed
2 package active dry yeast or
2 tbsp from a bulk jar
1 tbsp instant coffee (powder or
1 crystals)
2 tsp salt
2 1/2 cup hot water (120-130ø f.)
1/4 cup vinegar
1/4 cup dark (blackstrap) molasses
1/4 cup vegetable oil or melted
1 butter
4 1/2 cup unbleached or bread flour
Directions
Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast,
coffee and salt in a large mixing bowl. Stir in the water, vinegar,
molasses, and oil then beat until smooth. Stir in enough unbleached
or bread flour to make a SOFT dough. Turn onto a floured surface.
Knead until smooth and elastic, about 5 minutes. Place in an oiled
bowl; turn to oil the top of the dough. Cover and let rise in a warm
place until doubled, about 1 hour. Punch the dough down and divide in
half. Shape each half into a ball and place in the center of 2
greased 8-inch round cake pans. Cover and let rise until double in
bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45 minutes, or
until done.
Servings: 2 servings
Peasant Black Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, these, old cookbooks were just very simple hieroglyphic or cunieform instructions for preparing meals.
During the time of the Romans a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of Roman times were skilled in the use of a wide range of spices and herbs, including some familiar names such as basil, rue and dill. Over the next few hundred years, the upper classes strove to serve up the most extravagent banquests, and because of this chefs and their recipe collections could command a high salary. However, it wasn`t until the 1800s that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down popular recipes of the day. The arrival of TV gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Peasant Black Bread recipe.
