Squaw Bread

 

Makes 4 1 Lb. Loaves

 

2 C. water


1/3 C. vegetable oil


¼ C. honey


¼ C. raisins


¼ C. plus 1 Tbls. Brown sugar


2 Pkgs. active dry yeast


¼ C. warm water


½ C. cornmeal


2 ½ C. unbleached flour


3 C. whole wheat flour


1 ½ C. rye flour


½ C. dry nonfat milk


2½ tsp. Salt


Melted butter


Cornmeal

In a blender, combine water, honey, oil, raisins & ¼ C. of brown sugar. Mix until well blended. Soften yeast in warm water with remaining 1 Tbsp. Brown sugar. Sift together in a large bowl 1 C. unbleached flour, 2 C. whole wheat flour, 1 C. rye flour, nonfat milk, salt, and ½ C. cornmeal.

Add oil & honey mixture with yeast to flour mixture. Beat with mixer at medium speed until smooth, about 2 mins. Slowly stir in enough remaining flour to make a soft dough that leaves the sides of bowl. Turn out onto floured surface and knead until smooth, about 10-12 mins.


Place dough in lightly greased bowl, and turn to grease other side. Cover & let rise till doubled, about 90 mins. Punch down; let rest 10 mins. Shape into 4 round loaves. Place loaves on each of 2 lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in warm place until light and doubled in size, about 60 mins. Bake at 375 for 30-35 mins. Cool on racks. While
still hot brush with melted butter.

 

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