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Fruit Sweet And Sugar Free – Squaw Bread

Fruit Sweet and Sugar Free - Squaw Bread recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 531.5
Dietary: Diabetic, Vegetarian
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
  1. 1
    Bring 1 1/4 cups of water to a boil in a small saucepan.
  2. 2
    Add 1 cup of raisins to the boiling water.
  3. 3
    Turn off the heat and let the raisins sit in the water for at least 10 minutes to plump.
  4. 4
    Drain the raisins, reserving the raisin water.
  5. 5
    Measure the reserved raisin water and add enough lukewarm water to make a total of 2 1/4 cups of liquid. Set aside.
  6. 6
    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.
  7. 7
    Stir in the dry baker's yeast and the fruit sweetener.
  8. 8
    Gradually add the raisin water mixture to the dry ingredients.
  9. 9
    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.
  10. 10
    Add the remaining whole wheat flour as needed to form a medium-stiff dough that comes off the sides and bottom of the bowl.
  11. 11
    If kneading by hand, knead for 15-20 minutes until the dough is smooth and elastic.
  12. 12
    Reduce the mixer speed to low (or by hand) and gently knead in the plumped raisins until evenly distributed.
  13. 13
    Place the kneaded dough in a lightly oiled bowl.
  14. 14
    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.
  15. 15
    Remove the plastic wrap and gently deflate the dough by punching it down with your fist.
  16. 16
    Knead the dough in the bowl about 10 times to redistribute yeast.
  17. 17
    Cover the bowl again and let the dough rise until doubled in size, about 1 hour.
  18. 18
    Preheat the oven to 350°F (175°C).
  19. 19
    Punch the dough down again and turn it out onto a very lightly floured surface.
  20. 20
    Divide the dough in half and knead each half 8-10 times.
  21. 21
    Shape each half into a round loaf by tucking the edges underneath to create tension on the surface.
  22. 22
    Place the loaves on a baking pan lined with parchment paper and sprinkled with cornmeal.
  23. 23
    Let the loaves proof in a draft-free spot until doubled in size, about 45 minutes.
  24. 24
    Using a serrated knife, cut a shallow cross on the top of each loaf.
  25. 25
    Bake in the preheated oven for 45-50 minutes, or until the loaves sound hollow when tapped on the bottom.
  26. 26
    Remove from the oven and immediately brush the tops with softened butter.
  27. 27
    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.

Keywords: bread, raisin, rye, whole wheat, sugar free, diabetic, homemade, baking, fruit sweetener, hearty, raisin water, yeast, loaf, cornmeal, rustic, vegetarian, healthy, fiber, traditional, homestyle
Read it online: https://www.chefs-mate.com/recipe/fruit-sweet-and-sugar-free-squaw-bread/