RUTH HANSCHKA wrote to NANCY BACKUS <=-

You weren't raised with it. Pumpernickel bagels, toasted with
cream cheese, are wonderful things if you like pumpernickel
and can eat cream cheese.

Back in the day white bread was "rich folks" fare as the white flour
was very expensive. People preferred white bread made from wheat flour. However, only the richer farmers and lords in villages were able to
grow the wheat needed to make white bread. Wheat could only be grown
in soil that had received generous amounts of manure, so peasants
usually grew rye and barley instead.

Rye and barley produced a dark, heavy bread. Maslin bread was made from
a mixture of rye and wheat flour. After a poor harvest, when grain was
in short supply, people were forced to include beans, peas and even
acorns in their bread.

Sounds good to me... :) I was raised with it, too... Daddy bought
all kinds of flavors of breads, including pumpernickle... I remember
a "chant" we often did in the car on a Sunday morning driving to some country church where Daddy was going to fill their pulpit for the
day (a loaf of bread, usually raisin, but sometimes pumpernickel
being breakfast for the family in the car)... "Jane Parker Pumpernickel bread, No Fat Attic" (the last bit being some child's mispronounce of "Added" which got picked up on for the chant)...

Was that an "Anne Page" brand? :-)

Nope. Jane Parker even if they were cousins under the A&P umbrella. I
miss our A&P stores - it was the first stupormarkup I was ever in. Back
in the 1940s we had small neighbourhood grocery stores, Red & White
franchises, IGA franchises, Piggly Wiggly stupormarkups and A&P. Kroger
had not yet metastasised into the gigantic tumor that it has become

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maslin Bread (Modern Version)
Categories: Breads, Grains
Yield: 1 loaf

1 ts Instant yeast
1 2/3 c Rye flour
1 c Whole wheat bread flour
1/4 c Wheat germ
1/4 c Ground flaxseed
2 tb Poppy seeds
1 tb Vital wheat gluten
1 tb Fennel seed
1 tb Caraway seed; ground
1/2 ts Espresso-grind coffee
1 ts Cocoa powder
1 Vitamin C tablet; fine
- ground
1 c Active sourdough starter
1/4 c Warm water
1/3 c Warm milk
2 tb Honey
1/4 c Molasses
1 tb Melted butter
1/4 c Kasha (toasted buckwheat);
- cooked
1/2 ts Salt

In a large bowl, combine yeast, flours, wheat germ,
flaxseed, poppy seeds, gluten, fennel seed, caraway
seed, coffee, cocoa powder and vitamin C powder,
whisking well.

In a large jug or bowl, whisk together sourdough
starter, water, milk, honey and molasses.

Add to the dry ingredients, begin mixing on low speed
(if using a stand mixer fitted with the dough hook).

After 4 minutes, add butter, kasha and salt.

Continue mixing for 15 minutes, until supple.

Place into a greased bowl, cover and allow to rest 40
minutes.

Deflate dough and knead 1 minute.

Re-cover and allow to rest 40 minutes.

Deflate dough, shape into a loaf and place into a
greased loaf pan.

Cover and let rise until doubled, about 1 1/2 hours.

Oven at 375°F/190°C.

Bake loaf 20 minutes, then cover top with foil and bake
a further 20 minutes.

Number of Servings: 16

RECIPE FROM: https://recipes.sparkpeople.com

Uncle Dirty Dave's Archives

MMMMM

... "Rise above the little things. Don't sweat the petty shit." John Burroughs --- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Back in the day white bread was "rich folks" fare as the white

flour

was very expensive. People preferred white bread made from wheat

flour.

However, only the richer farmers and lords in villages were able to
grow the wheat needed to make white bread. Wheat could only be

grown

in soil that had received generous amounts of manure, so peasants
usually grew rye and barley instead.

Meanwhile the Church used wheat for the hosts. These days a lot of
Protestant groups use rice crackers - talk about expensive. The
darker flours always were peasant fare.

Rye and barley produced a dark, heavy bread. Maslin bread was made

from

a mixture of rye and wheat flour. After a poor harvest, when grain

was

in short supply, people were forced to include beans, peas and even
acorns in their bread.

Now they pay through the nose for flours made of peas, beans etc. Go
figure.

Pumpernickel

bread, No Fat Attic" (the last bit being some child's

mispronounce of

"Added" which got picked up on for the chant)...

Was that an "Anne Page" brand? :-)

Nope. Jane Parker even if they were cousins under the A&P umbrella.

That's what I meant - Anne Page was an A&P house brand. Still is for
all I'd know.

miss our A&P stores - it was the first stupormarkup I was ever in.

Back

in the 1940s we had small neighbourhood grocery stores, Red & White franchises, IGA franchises, Piggly Wiggly stupormarkups and A&P.

Kroger

had not yet metastasised into the gigantic tumor that it has become

My grandmother shopped in an A&P, and the chain bought out a local
chain, Waldbaum's. They both went into the tank eventually. There
are some IGA affiliates here, but no Piggly Wigglies.

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