Squaw Bread

32 Reviews

Prep: 25 min
Cook: 35 min
Ready In: 3 hr 30 min

“A dark, slightly sweet bread.” - by Star Blayze

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Metric US

Original recipe yields 4 small round loaves

Directions

Combine water, oil, honey, raisins and 4 tablespoons brown sugar in blender. Liquefy.
Soften yeast in warm water with remaining 1 tablespoon brown sugar.
In large bowl sift together 1 cup all purpose flour, 2 cups wheat flour, 1 cup rye flour, powdered milk, and salt. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes). Gradually stir in enough of the remaining flours to make soft dough that pulls away from the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10-12 minutes). Place dough in lightly greased bowl and turn to grease surface. Cover and let rise until double (about 1-1/2 hours).
Punch down and let rest 10 minutes. Divide into 4 round loaves and place on greased cookie sheets sprinkled w/cornmeal. Cover and let rise in warm place until doubled (1 hour).
Bake in a preheated 375 degrees F (190 degrees C) oven for 30-35 minutes. Brush with melted butter and cool on racks.

Nutrition

Amount Per Serving (30 total)

Calories
162 cal
8%

Fat
4.1 g
6%

Carbs
28.3 g
9%

Based on a 2,000 calorie diet

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Reviews (32)

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CYUMICKEY

Jun. 21, 2006

"I also halved this recipe and made it in the bread machine...although I accidentally added an extra 2 T. of water...I think it turned out ok. Anyway, this is a fantastic bread with a small, dense cru..." See moremb. It kind of tastes like squaw bread but it definitely doesn't look like it (not as dark as I'm used to). Still gets 5 stars b/c it's good. I made it in the bread machine on the wheat setting, medium crust, 2# setting and it was a little dark. Next time I'll try the 1.5# setting and light crust."

STARFLOWER

Dec. 30, 2003

"I found this bread to be one of the best I have ever made. It makes wonderful toast and mine sliced beautifully for sandwiches, contrary to what another rater said (she probably did not knead the doug..." See moreh enough, which will make it crumbly). I like to leave the raisins a little speckled in the bread - too much processing and they disappear. The sweetness causes the top to become a bit dark, but otherwise I love this bread! It slices well and makes wonderful toast. "

Lauren*

Sep. 13, 2005

"YUM!! I made this recipe in my bread machine by cutting the ingredients in 1/2 and changing the order around slightly... now it's just about the only one that I make!..." See more"

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