Squaw Bread Recipe

Squaw Bread Recipe

Several years ago, Tim was wanting to replicate the squaw bread served at a restaurant called Mulboons that is no longer in business. I tried a couple of recipes and this is the one we stuck with. This bread is definitely one of our favorites. Nice rich brown color, slightly sweet and hearty flavor that goes great with a side of honey butter. As we have modified our diet we have taken the brown sugar out and sometimes I omit the rye flour substituting extra wheat flour if that is all I have on hand. This recipe makes 4 round loaves.

Ingredients

2 cups water

1/3 cup veg oil

1/4 cup honey

1/4 cup raisins

5 Tablespoons brown sugar

4 1/2 teaspoons yeast

1/4cup warm water

2 1/2 cups all purpose flour

3 cups whole wheat flour

1 1/2 cups rye flour

2 1/2 teaspoons salt

cornmeal

butter for brushing

Directions

Heat oven to 375F.

Combine water, oil, honey, raisins, and brown sugar in blender and liquify.

Soften yeast in warm water with a pinch of brown sugar, just enough to activate yeast. Whisk well to combine and then wait about 10 minutes until yeast is activated and nice and foamy

Combine flours and add honey and yeast mixtures in mixer and mix on medium speed until smooth about 8 minutes. The dough should be smooth and pull away from the sides of the bowl. Add a little extra flour one tablespoon at a time if dough is too sticky.Sometimes I pull it out a little early and knead for a couple of minutes by hand.

Put dough into a greased bowl, cover and let rise until double in size. Between 60 to 90 minutes. J

Punch down and let rest 10 minutes. Divide into 4 round loaves and place on a baking sheet sprinkled with cornmeal. Cover and let rise until doubled, about an hour. Bake at 375F for 30 minutes. Brush with butter.