The Origin Of Bread

17 Feb 2016

bread
There are many stories about the  resep soto ayam origin of bread. In the Middle East, God has given to man with wheat sent it from heaven with a wrapped in a handkerchief in seven.

In Egypt, the makers resep seblak  of bread fermentation agents learned to use, take the sour dough from one container to make the dough in the next container. But in Gaul (ancient region which encompasses France, Luxembourg, Belgium, and Switzerland), yeast from the junk in the vats the wine is used to make the dough.

The traditions and rituals of bread also very much. For example, in ancient times, 12 of Unleavened Bread are placed every Sabbath in the high altar of the Temple in Jerusalem, where each bread representing the 12 tribes of Israel.

Visit the bakery Grimm in Vienna, Austria, makes me think again about the origin of bread. Grimm produce dinkel or spelt bread, cake, cookies, and other bakery products. In the region around here just make bread, under the laws of the Government of Vienna that strictly is only allowed to bake bread in the territory “first District in Vienna.

Such ancient grains, spelt flour is wheat species known in Europe since the bronze age. He was introduced to North America in the 1890 ’s and many are now found in health food stores. I use it in a lot of recipes, replace half of the flour with wholemeal spelt flour regular. And the result is a bread with a mild and sweet flavor of cake which was really delicious.

Here I present two fruit bread recipe.

Arabic Bread

Ingredients:

-2 packets of dry yeast
-2 tsp sugar
– 7 ml (1 1/2 TSP) salt
-6 cups flour, sifted

How to make:

The input of the yeast and sugar in 125 ml (1/2 cup) warm water in a large bowl and let stand for 10 minutes. Dissolve salt in 375 ml (l l/2 cup) warm water and add this solution into the yeast. Then sprinkle flour on a Board and knead for ten minutes.
Divide into about 10 balls and roll into the surface of the powder between 12-15 cm rounds. Set the container to the top of the toaster and pangganglah in the oven in a temperature of 240 ° C for 10-12 minutes or until lightly golden brown and fluffy.

Ancient Recipes Chocolate Bread

This recipe is from the early 1900 ’s that came from my grandmother’s sister-in-law in Northern Ontario.

Ingredients:

-5 ml (1 TSP) of baking soda
500 ml (2 cups) buttermilk or sour milk
-5 ml (1 TSP) salt
– 50 ml (1/4 cup) sugar
– 1 litre (4 cups) wholemeal flour; or 625 ml (2 1/2 cups) wholemeal flour and 375 ml (1 1/2 cups) flour, spelt flour

How to make:

Preheat to 180 º C. put baking soda into buttermilk. In a separate bowl saringlah salt, sugar, and flour. Add buttermilk mixture into flour mixture (wheat and spelt) and mix well. Dates and nuts can be added if desired. Then put in a pan greased bread and let stand for 20 minutes. Bake in a moderate oven for 45 minutes or until done.


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