This rustic Squaw Bread is a hearty, fiber-rich loaf that relies on natural sweetness from plumped raisins and fruit sweetener rather than refined sugar. Combining unbleached white flour, rye, and whole wheat, this bread offers a dense, comforting texture with a wonderful nutty flavor profile. The raisin water not only sweetens the dough but adds a subtle fruity depth, making it perfect for toast or alongside stews. It is an excellent choice for those seeking a diabetic-friendly or vegetarian baking option that doesn’t compromise on taste.
Fruit Sweet And Sugar Free – Squaw Bread
Description
This rustic Squaw Bread is a hearty, fiber-rich loaf that relies on natural sweetness from plumped raisins and fruit sweetener rather than refined sugar. Combining unbleached white flour, rye, and whole wheat, this bread offers a dense, comforting texture with a wonderful nutty flavor profile. The raisin water not only sweetens the dough but adds a subtle fruity depth, making it perfect for toast or alongside stews. It is an excellent choice for those seeking a diabetic-friendly or vegetarian baking option that doesn't compromise on taste.Directions
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Bring 1 1/4 cups of water to a boil in a small saucepan.
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Add 1 cup of raisins to the boiling water.
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Turn off the heat and let the raisins sit in the water for at least 10 minutes to plump.
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Drain the raisins, reserving the raisin water.
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Measure the reserved raisin water and add enough lukewarm water to make a total of 2 1/4 cups of liquid. Set aside.
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In the bowl of a stand mixer or a large mixing bowl, combine the oil, unbleached white flour, salt, rye flour, and 2 cups of the whole wheat flour.
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Stir in the dry baker's yeast and the fruit sweetener.
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Gradually add the raisin water mixture to the dry ingredients.
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If using a stand mixer, use the dough hook to knead the dough on medium speed for about 10 minutes. If mixing by hand, stir until a shaggy dough forms, then turn out onto a lightly floured surface.
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Add the remaining whole wheat flour as needed to form a medium-stiff dough that comes off the sides and bottom of the bowl.
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If kneading by hand, knead for 15-20 minutes until the dough is smooth and elastic.
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Reduce the mixer speed to low (or by hand) and gently knead in the plumped raisins until evenly distributed.
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Place the kneaded dough in a lightly oiled bowl.
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Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in size, about 1 to 1.5 hours.
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Remove the plastic wrap and gently deflate the dough by punching it down with your fist.
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Knead the dough in the bowl about 10 times to redistribute yeast.
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Cover the bowl again and let the dough rise until doubled in size, about 1 hour.
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Preheat the oven to 350°F (175°C).
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Punch the dough down again and turn it out onto a very lightly floured surface.
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Divide the dough in half and knead each half 8-10 times.
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Shape each half into a round loaf by tucking the edges underneath to create tension on the surface.
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Place the loaves on a baking pan lined with parchment paper and sprinkled with cornmeal.
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Let the loaves proof in a draft-free spot until doubled in size, about 45 minutes.
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Using a serrated knife, cut a shallow cross on the top of each loaf.
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Bake in the preheated oven for 45-50 minutes, or until the loaves sound hollow when tapped on the bottom.
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Remove from the oven and immediately brush the tops with softened butter.
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Cool on a wire rack before slicing.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 531.5kcal
- % Daily Value *
- Total Fat 20.8g32%
- Saturated Fat 3.1g16%
- Cholesterol 0.0mg0%
- Sodium 60.7mg3%
- Total Carbohydrate 91.9g31%
- Dietary Fiber 4.5g18%
- Sugars 79.8g
- Protein 4.4g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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