Squaw Bread
1/3 cup oil
2/4 cup honey
3/4 cup raisins 5 Tbsp. brown sugar 2 pkg. dry yeast
4/4 cup warm water 2 1/2 cup unbleached all-purpose flour 3 cup whole wheat flour 1 1/2
cup rye flour
5/2 cup instant nonfat milk powder 2 1/2 tsp. salt Cornmeal Melted butter
Combine water, oil, honey, raisins and 4 tablespoons brown sugar in blender container. Blend to
liquefy. Soften yeast in warm water with remaining 1 tablespoon brown sugar. Sift together 1 cup
unbleached flour, 2 cups whole wheat flour, 1 cup rye flour, nonfat milk powder and salt in large
bowl. Add honey mixture and yeast. Beat with mixer at medium speed until smooth, about 2 minutes.
Gradually stir in enough of remaining flours to make soft dough that leaves sides of 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 other side. Cover and let rise until doubled, about 1 1/2 hours.
Punch down and let rest 10 minutes. Shape into 4 round loaves. Place 2 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 1 hour. Bake at 375 : for 30-35 minutes. Cool on racks. While still hot,
brush with melted butter. Makes 4 loaves Jan
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