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Squaw Bread Recipe

Squaw Bread Recipe

A soft, dark, slightly sweet homemade bread that is made with bread flour, whole wheat flour, rye flour, molasses, and honey. A rich flavor is created, while a tender crumb is kept. This loaf is best used for toast, sandwiches, and serving with soup.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10
Course: Bread
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1 4 cups warm water
  • 2 1 4 teaspoons active dry yeast
  • 2 tablespoons honey
  • 1 4 cup molasses
  • 2 tablespoons oil or melted butter
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 3 4 cup rye flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon instant coffee powder
  • 1 1 2 teaspoons salt
  • 1 tablespoon rolled oats for topping if desired

Equipment

  • Large mixing bowl
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or dough scraper
  • Loaf pan
  • Clean kitchen towel or cover
  • Cooling rack

Method
 

  1. The warm water, yeast, and honey should be mixed in a large bowl. The mixture should be left for 5 to 10 minutes until it becomes foamy.
  2. The molasses and oil should be added. Then the cocoa powder and instant coffee should be stirred in until the mixture becomes smooth.
  3. The bread flour, whole wheat flour, rye flour, and salt should be added. Everything should be mixed until a rough dough is formed.
  4. The dough should be kneaded for 8 to 10 minutes until it becomes smooth and slightly tacky.
  5. The dough should be placed in a lightly oiled bowl, covered, and left to rise for 60 to 90 minutes until nearly doubled.
  6. The dough should be gently pressed down, shaped into a loaf, and placed into a greased loaf pan.
  7. Oats may be sprinkled on top if desired. Then the loaf should be covered and left to rise again for 35 to 50 minutes.
  8. The bread should be baked at 375 degrees F for 32 to 38 minutes until the top becomes firm and the loaf sounds hollow.
  9. The loaf should be removed from the pan and cooled fully before slicing.

Notes

A little extra flour may be added only if the dough feels too wet.
A soft crust may be created by brushing the top with butter after baking.
A darker loaf may be made by adding a little more molasses or a small extra pinch of cocoa.
The bread should be cooled for at least 1 hour before slicing so the crumb can be set properly.
The loaf may be stored at room temperature for 3 days or frozen in slices for up to 2 months.
Squaw Bread Recipe