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Squaw Bread

Squaw Bread recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 498
Dietary: Vegetarian
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.
Directions
  1. 1
    Combine water, oil, honey, raisins, and brown sugar in a blender; liquefy until smooth.
  2. 2
    In a small bowl, soften dry yeast in warm water mixed with the remaining brown sugar; let stand until foamy.
  3. 3
    In a large bowl, sift together all-purpose flour, whole wheat flour, rye flour, powdered milk, and salt.
  4. 4
    Add the blended honey mixture and the yeast mixture to the dry ingredients.
  5. 5
    Beat at medium speed until the batter is smooth, about 2 minutes.
  6. 6
    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.
  7. 7
    Turn the dough out onto a floured surface and knead until smooth and satiny, about 10-12 minutes.
  8. 8
    Place the dough in a lightly greased bowl and turn to grease the top surface.
  9. 9
    Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
  10. 10
    Punch down the dough and let it rest for 10 minutes.
  11. 11
    Divide the dough into 4 round loaves and place them on cookie sheets sprinkled with cornmeal.
  12. 12
    Cover the loaves and let rise in a warm place until doubled, about 1 hour.
  13. 13
    Preheat oven to 375°F (190°C).
  14. 14
    Bake the loaves for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
  15. 15
    Brush the hot loaves with melted butter.
  16. 16
    Cool completely on wire racks before slicing.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 498kcal
% Daily Value *
Total Fat 21.6g34%
Saturated Fat 3.3g17%
Sodium 279mg12%
Total Carbohydrate 74.7g25%
Dietary Fiber 3.5g15%
Sugars 42g
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.

Keywords: bread, multigrain, rye, whole wheat, honey, raisins, yeast, baking, homemade, loaf, hearty, sweet, dough, rising, oven, breakfast, side dish, comfort food, vegetarian, traditional
Read it online: https://www.chefs-mate.com/recipe/squaw-bread/