This rustic Squaw Bread is a comforting, multigrain loaf that combines the earthy depth of rye and whole wheat flours with the sweetness of honey and plump raisins. The dough is enriched with oil and powdered milk, resulting in a tender crumb and a satisfyingly chewy texture. It has a rich, slightly sweet flavor profile that stands up well to butter or jam. Perfect for breakfast or as a side to soups and stews, this bread brings a homemade warmth to any table. It is an excellent choice for weekend baking projects, offering a robust alternative to standard white breads.
Squaw Bread
Description
This rustic Squaw Bread is a comforting, multigrain loaf that combines the earthy depth of rye and whole wheat flours with the sweetness of honey and plump raisins. The dough is enriched with oil and powdered milk, resulting in a tender crumb and a satisfyingly chewy texture. It has a rich, slightly sweet flavor profile that stands up well to butter or jam. Perfect for breakfast or as a side to soups and stews, this bread brings a homemade warmth to any table.Ingredients
Directions
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Combine 2 cups water, 1/3 cup oil, 1/4 cup honey, 1/4 cup raisins, and 4 tablespoons brown sugar in a blender; liquefy until smooth.
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In a small bowl, soften 2 packages dry yeast in 1/4 cup warm water mixed with the remaining 1 tablespoon brown sugar; let stand until foamy.
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In a large bowl, sift together 1 cup all-purpose flour, 2 cups whole wheat flour, 1 cup rye flour, 1/2 cup powdered milk, and 2 1/2 teaspoons salt.
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Add the blended honey mixture and the yeast mixture to the dry ingredients.
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Beat at medium speed until the batter is smooth, about 2 minutes.
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Gradually stir in the remaining all-purpose flour, whole wheat flour, and rye flour to form a soft dough that pulls away from the sides of the bowl.
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Turn the dough out onto a floured surface and knead until smooth and satiny, about 10-12 minutes.
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Place the dough in a lightly greased bowl and turn to grease the top surface.
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Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
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Punch down the dough and let it rest for 10 minutes.
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Divide the dough into 4 round loaves and place them on cookie sheets sprinkled with cornmeal.
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Cover the loaves and let rise in a warm place until doubled, about 1 hour.
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Preheat oven to 375&# 194;°F (190ðC).
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Bake the loaves for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
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Brush the hot loaves with melted butter.
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Cool completely on wire racks before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 497.9kcal
- % Daily Value *
- Total Fat 21.6g34%
- Saturated Fat 3.3g17%
- Cholesterol 0.0mg0%
- Sodium 279.2mg12%
- Total Carbohydrate 74.7g25%
- Dietary Fiber 3.5g15%
- Sugars 42.0g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Wrap cooled loaves in plastic wrap or place in a bread bag. Store at room temperature for up to 3 days, or freeze for longer storage.
Variations: You can substitute part of the whole wheat flour with spelt flour for a nuttier flavor. Add 1/2 cup of chopped walnuts or pecans to the dough during the kneading process for added crunch.
Tips: Ensure the warm water for the yeast is not too hot (105-110ðF), as excessive heat can kill the yeast. If the dough feels too sticky during kneading, add additional flour one tablespoon at a time.
Ingredient Note: "Squaw Bread" is a traditional name for this specific multigrain honey bread recipe, often found in older community cookbooks.
