Becky's Squaw Bread
  • Cooking Time: 35 minutes
  • Servings: 16
  • Preparation Time: 2-3/4 hours
  • 2 pkg. dry yeast
  • ¼ c. warm water
  • 1½ tbsp. + ½ c. honey or molasses (I prefer molasses or some of both)
  • 2 c. water
  • 1 c. vegetable oil
  • 3¼ c. whole wheat flour
  • 2¼ c. all purpose flour
  • 1½ c. rye flour
  • ½ c. powdered milk
  • 1¼ tsp. Salt
  1. In a large bowl, dissolve yeast with 1½ tbsp honey or molasses in ¼ c. warm water.
  2. Mix remaining water, ½ c. honey, oil.
  3. Mix flours, powdered milk, and salt together.
  4. Beat honey mixture into yeast mixture, then add flour mixture, ½ c. at a time until a soft dough forms.
  5. Knead dough until smooth and elastic (5 to 10 minutes), adding more flour to prevent sticking.
  6. Place in large, greased bowl, turning to coat.
  7. Cover with damp cloth. Let rise until doubled, 1½ hours or so.
  8. Punch down dough.
  9. Divide in half.
  10. Cover loosely.
  11. Let rest for 10 minutes.
  12. Shape each half into a round loaf.
  13. Place on 2 baking sheets sprinkled with cornmeal.
  14. Cover again.
  15. Let rise until doubled, about 1 hour.
  16. Bake until golden brown, and sounds hollow when tapped, about 35 minutes.
  17. Brush tops with melted butter.
  18. Cool on wire racks.
This is a bread we used to get from the store bakery where my sister Becky worked. They didn't always have it, so it was a special treat when we could. Now you can't get it from the stores around here at all.