Ingredients
2 tbsp yeast
2 1/2 cup warm milk (105-115 deg f)
1/3 cup molasses
3 tbsp walnut or vegetable oil
2 tsp salt
2 cup toasted pecans, broken into large p, ieces
2 cup whole wheat flour
1 cup rye flour (or an additional 1 cup w, hole wheat)
3 cup to 4 cups bread or all- purpose flo, ur
Directions
Proof yeast in warm milk in large bowl. Add molasses, oil, salt, and
pecan pieces, whole wheat and rye flour. Mix together. Add bread
flour, 1/2 cup at a time and mix until dough is stiff. Remove dough
from bowl onto well-floured surface and gradually knead in enough
remaining flour to make a soft dough. Place dough in lightly oiled
bowl, flour and let rise until double. Punch down and divide in half.
Form each half into a loaf and place in bread pans (9x5inch or 8x4
inch) Let rise until doubled. Bake in preheated 350-degree oven for
35 minutes. Remove from pans. Continue to bake until loaf sounds
hollow when tapped on bottom. Let cool on rack before cutting. May
need to cover tops with aluminum foil in final 10-15minutes of baking
if getting too brown on top.
Servings: 2 loaves
Pecan Whole Wheat Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Nut; Pecan
The History of Recipes
It is possible to follow the history of written recipes back into the far past, in fact as far back into history as early Egypt, and quite possibly further than that. Having said that, sadly, these ancient recipes were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to experts is a series of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient Romans used many different aromatic flavors, including a few that will be familiar to modern cooks like basil, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including spices like coriander, parsley, and basil. These new spices and herbs prompted a surge in recipe manuscripts, the majority of which are now in private collections. For the centuries that followed, the rich families of Wesstern Europe strove to serve the most extravagent meals, and consequentially the best chefs and their recipes became highly prized. Even so, it wasn`t until the 1800s that fine cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. The introduction of the TV brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Pecan Whole Wheat Bread recipe.
