SQUAW BREAD RECIPE

Steps:

• In blender, put 2 cups water, oil, honey, brown sugar and raisins.
• Liquefy that puppy.
• Proof yeast with 1/4 cup water and 1 tablespoon honey.
• Combine 1 cup flour, 2 cups whole wheat, 1 cup rye, milk and salt.
• Add liquid mixture and yeast mixture.
• Beat for 2 minutes.
• Gradually add rest of flour till it pulls away from sides of bowl.
• Turn out onto floured board and knead until smooth and elastic.
• Add flour as needed.
• Grease large bowl and put dough inches.
• Let rise until doubled, about 1 1/2 hours.
• Punch down dough; divide in 4 pieces.
• Cover and let rest 10 minutes.
• Sprinkle 2 baking sheets with cornmeal.
• Shape the 4 pieces into loafs; cover and let rise until doubled, 60 minutes.
• Preheat oven to 375°.
• Bake for 35 minutes or crust is browned.
• Brush with butter.

Steps:

• Dissolve yeast in warm water. Pour boiling water over cornmeal and oatmeal; let stand until cool.
• Add honey, butter and salt to yeast mixture. Stir in bran, then whole wheat flour.
• Add cooled cereal mixture, then add unbleached flour a cup at a time until mixture is stiff enough to knead.
• Knead 10 to 20 minutes. Let rise 2 hours, then punch out air and shape into four loaves; place loaves onto two lightly greased and floured cookie sheets.
• Let rise 1 hour, then bake at 350 degrees for 45 minutes. When done, loaves should sound hollow when tapped. Be careful not to underbake the moist, heavy loaf.
• NOTE: Time does not include 3 hour rise time.
• Makes 4 loaves.