Title: Squaw Bread
Categories: Bread
Yield: 6 Servings
| 2 | c | Water |
| 1/3 | c | Oil |
| 1/4 | c | Honey |
| 1/4 | c | Raisins |
| 5 | tb | Brown sugar |
| 2 | pk | Dry yeast |
| 1/4 | c | Warm water |
| 2 1/2 | c | Unbleached all-purpose flour |
| 3 | c | Whole wheat flour |
| 1 1/2 | c | Rye flour |
| 1/2 | c | Powdered instant nonfat milk |
| 2 1/2 | ts | Salt |
| | | Cornmeal |
| | | Melted butter |
Combine water, oil, honey, raisins and 4 T brown sugar in blender, liquefy.
Soften yeast in warm water w/remaining 1 T brown sugar. Sift together 1 cup
all-purpose flour, 2 c wheat flour, 1c rye flour, powdered milk and salt in
large bowl. Add honey and yeast mixtures. Beat at medium speed until
smooth (2 minutes). Gradually stir in enough of the remaining flours to
make soft dough that leaves the sides of the bowl. Turn out onto floured
surface and knead until smooth and satiny (10 - 12 minutes). Place dough in
lightly greased bowl and turn to grease surface. Cover and let rise until
double (about 1 1/2 hours). Punch down and let rest 10 minutes. Divide into
4 round loaves and place on greased cookie sheets sprinkled w/cornmeal.
Cover and let rise in warm place until doubled (1 hour). Bake at 375 F 30 -
35 minutes. Brush w/melted butter and cool on racks. (Created by: M.
Martell)