Ingredients
3 to 3 1/2 cups all-purpose flour
2 package active dry yeast
1 3/4 cup water
1/4 cup dark molasses
2 tbsp cooking oil
2 tsp salt
1 1/2 cup rye flour
1/2 cup whole bran cereal
1/3 cup yellow cornmeal
1 tbsp caraway seed
Directions
In a large mixer bowl combine 2 cups of the all-purpose flour and the
yeast. In saucepan heat water, molasses, oil, and salt just till warm
(115 to 120 degrees); stir constantly. Add to flour mixture. beat at
low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes
at high speed. Stir in rye flour, bran, cornmeal, caraway, and as
much remaining all-purpose flour as you can mix in with a spoon. Turn
out onto lightly floured surface. Knead in enough remaining
all-purpose flour to make a moderately stiff dough that is smooth and
elastic (6 to 8 minutes total). Shape into a ball. Place in a
greased bowl; turn once to grease surface. Cover; let rise in a warm
place till double (1 to 1 1/4 hours).
Punch down; turn out onto floured surface. Divide in half. Cover;
let rest 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x2"
loaf pans. Cover; let rise till nearly double (30 to 45 minutes).
Bake in a 375 degree oven 35 to 40 minutes or till the bread is done.
Cool on wire rack. Makes 2 loaves, or
36 servings.
From: The Dieters Cookbook, courtesy Debbie Carlson - Cooking Echo
Servings: 2 servings
Peasant Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into history, in truth as far back into history as ancient Egypt, and possibly even further than that. Having said that, mostly, these ancient recipes were just simple pictorial instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in Sumerian describing 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 exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius wrote a few documents which described recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks like thyme, mint and asafoetida. During the next few hundred years, the powerful and wealthy tried to serve the most exotic meals, and because of this cooks and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, cook books were increasing in popularity mostly as a result of higher levels of literacy, people having more free time and a general increase in wealth. Like it or not, the introduction of TV gave us celebrity chefs 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 massive numbers of recipes just like those on this web site. |
We hope you enjoy this Peasant Bread recipe.
