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
We are able to follow the history of meal recipes way back into the distant past, at least as far back into history as ancient Egypt, and maybe even further. Having said that, these, ancient records were just very simple hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move on, there are some recipe books which appeared in the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian food that is served today, but rather descriptions of the types of food prepared by the chefs of the rich people of the time. During the following few hundred years, the powerful families of the West competed with each other to offer the most exotic meals, and as a result chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, trying out, and writing down recipes of the day. By the time we get to the 1900s, recipe books are in great demand, mostly as a result of increased literacy, leisure time and being a little richer. The arrival of television brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Peasant Black Bread recipe.
