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 -- Rec.food.recipes is moderated by Patricia Hill at [email protected] Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
