Squaw Bread

Squaw Bread

from Ellen's kitchen, with thanks to Baking Bread, by Beth Hensperger

yields 4 medium round or oval loaves

Ingredients:

• 2 cups warm water (105-115)
• 1/3 cup vegetable oil
• 1/4 cup honey
• 1/4 cup brown sugar
• 1/4 cup raisins
• 1 1/2 tbs (1 1/2 packages) active dry yeast
• pinch brown sugar
• 1/4 cup warm water (105-115)
• 3-3 1/4 cups all purpose flour
• 1 1/2 cups whole wheat flour
• 1 1/2 cups rye flour
• 1/2 cup instant nonfat dried milk
• 2 1/2 tsp salt
• cornmeal for sprinkling
• 2 bs unsalted butter, melted for brushing

In:

• blender or food processor, combine 1/2 cup warm water, oil, honey, brown sugar, and raisins.  Let stand for 5 minutes to soften raisins, then puree.  Add rest of water and process to just combine.  Set aside.

In:

• small bowl, sprinkle yeast and pinch of sugar over 1/4 cup warm water.  Stir to dissolve and let stand until foamy, about 10 minutes.

In:

• large bowl with whisk, or in bowl of stand mixer with paddle attachment, combine 1 cup all purpose flour, all whole wheat and rye flours, dried milk, and salt.  Add raisin water and yeast.  Beat hard for 1 minute.  Gradually add remaining all purpose flour 1/2 cup at time until have soft dough that just clears sides of bowl.

Turn:

• dough out onto lightly floured surface and knead until springy and smooth, about 3 minutes, adding flour 1 tbs at time, as needed to prevent sticking.  Dough will be a bit tacky.  Place in greased container, turn to coat top, and cover with plastic wrap.  Let rise at room temperature until doubled, about 1 1/2 hours.

Turn:

• dough out onto work surface and divide into 4 equal portions.  Form into tight round loaves and place seam sides down on two parchment lined baking sheets sprinkled loosely with cornmeal.  Cover loosely and let rise again at room temperature until doubled, about 45 minutes.  

Preheat:

• oven to 425.

With:

• serrated knife, slash tops with X or parallel 2-3 lines, about 1/4 deep.  Brush tops with melted butter.  Bake in oven for 30-40 minutes, until crusty, browned, and hollow sounding when tapped.  Remove from pans to cool on racks before serving.