Alright, bread bakers and curious cooks! Today, we’re diving into a recipe for a bread that’s both delicious and, let’s be honest, has a name that makes us pause: Squaw Bread. Mamma mia, we need to talk about that word. It’s a derogatory term for Native American women, and using it just doesn’t feel right in my kitchen, where cooking is all about love and respect. This bread itself, though – dark, a little sweet, full of different grains – it’s wonderful! It’s been a favorite in some places for ages.
So, in this article, we’ll share the method for making this lovely loaf – this squaw bread recipe – but we’re also going to talk about finding a better name. I’ve heard people call it “Harvest Bread,” “Pioneer Bread,” or just “Dark Multi-Grain Bread,” which all sound much nicer, don’t you think? My husband Mike, the history buff, agrees we should be mindful. What we call our food matters! It’s important to know the history behind names.
With that understanding nestled in our hearts like warm dough, let’s focus on the baking part and the delicious bread that comes from it. Let’s call it Harvest Bread for now, shall we?
Why This Squaw Bread Recipe Works
Okay, let’s talk about why this bread is worth making, whatever name you land on! What makes it so special? Here’s why you should try this method for this unique loaf:
- Unique Flavor, Oh Boy!: It’s not your average white bread! The mix of whole wheat and rye flours, sweetened just right with brown sugar and honey, and those little bursts from the raisins… Mamma mia, it’s complex and comforting all at once.
- Gorgeous Color: That beautiful deep brown color just looks so rustic and inviting, doesn’t it? Like something straight out of Nonna Rosa’s old-country kitchen.
- Hearty & Wholesome: Packed with whole grains, it feels substantial and satisfying. A slice of this definitely keep you going!
- Super Versatile: Toast it up with butter for breakfast (my favorite!), use it for hearty sandwiches (perfect for Mike’s lunchbox!), or serve it alongside a warm soup or stew on a chilly Portland evening. Perfetto!
Ready to bake up this interesting and flavorful bread? Let’s get our hands doughy!
“Harvest Bread”: A Delicious Alternative (aka Squaw Bread Recipe)
Here’s your guide to baking this unique loaf, step-by-step. Get ready for a rewarding baking adventure and a seriously tasty result!
Ingredients:
- 2 cups Water
- ⅓ cup Oil (A neutral oil like vegetable or canola works well)
- ¼ cup Honey (Good ol’ honey for sweetness)
- ¼ cup Brown Sugar (Packed!)
- ¼ cup Raisins (Optional, but they add lovely little bursts of sweetness!)
- 2 (1/4 ounce) packets Active Dry Yeast (Make sure it’s fresh! Or use 4 ½ teaspoons if using jarred yeast)
- ¼ cup Warm Water (About 105-115°F – like a nice warm bath for the yeast!)
- 1 tablespoon Honey (A little snack for the yeast!)
- 2 ½ cups All-Purpose Flour
- 3 cups Whole Wheat Flour
- 1 ½ cups Rye Flour (Gives it that distinctive hearty flavor!)
- ½ cup Powdered Milk (Adds tenderness and richness)
- 1 ½ teaspoons Salt (Flavor enhancer!)
- ¼ cup Cornmeal (For sprinkling on the baking sheets)
- Melted Butter, for brushing (The perfect finishing touch!)
Instructions:
- Blend the Liquids: Grab your blender! Add the 2 cups water, oil, ¼ cup honey, brown sugar, and raisins. Blend it all up until it’s nice and smooth. This gets the raisin flavor distributed beautifully.
- Wake Up the Yeast: In a small bowl, dissolve the yeast and the 1 tablespoon honey in the ¼ cup warm water. Let it sit for 5-10 minutes until it gets foamy and bubbly. If it doesn’t foam, your yeast might be sleepy (or dead!) – better start over with fresh yeast!
- Combine Dry Stuff: In a large mixing bowl (or the bowl of your stand mixer), whisk together 1 cup of the all-purpose flour, 2 cups of the whole wheat flour, 1 cup of the rye flour, the powdered milk, and the salt. Get them acquainted!
- Mix it Up: Pour the blended liquid mixture and the bubbly yeast mixture into the dry ingredients.
- Beat it!: Using your mixer with the paddle attachment (or a sturdy spoon!), beat the mixture on medium speed for about 2 minutes. It’ll be sticky!
- Add More Flour: Gradually add the remaining 1 ½ cups all-purpose flour, 1 cup whole wheat flour, and ½ cup rye flour, mixing until the dough starts to pull away from the sides of the bowl. You might not need all of it – add just enough to form a soft, slightly sticky dough.
- Time to Knead: Turn the dough out onto a lightly floured surface. Now get ready for a little workout! Knead the dough for about 8-10 minutes, adding just enough extra flour to prevent sticking, until it’s smooth and elastic. It should spring back slowly when you poke it. Kneading develops the gluten, which gives bread its structure. Need a refresher on kneading technique? King Arthur Baking has a fantastic video showing how to knead dough properly.
- First Rise (The Nap!): Lightly grease a large bowl. Place the kneaded dough in the bowl, turning it once to grease the top. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot until doubled in size. This usually takes about 1 to 1 ½ hours, depending on how warm your kitchen is. Be patient!
- Punch & Rest: Gently punch the dough down to release the air. Divide it into 4 equal pieces. Cover them loosely with the towel and let them rest for 10 minutes. This lets the gluten relax, making shaping easier.
- Prep the Pans: Sprinkle your two baking sheets generously with cornmeal. This prevents sticking and gives a nice texture to the bottom crust.
- Shape & Second Rise: Shape each piece of dough into a rustic round or oval loaf. Place two loaves on each prepared baking sheet. Cover them loosely again and let them rise until nearly doubled, about 45-60 minutes.
- Bake Time!: While the loaves are rising, preheat your oven to 375°F (190°C). Once risen, bake the loaves for about 30-35 minutes, or until the crust is a deep golden brown and the loaves sound hollow when tapped on the bottom.
- Butter ’em Up: As soon as they come out of the oven, brush the tops generously with melted butter. Mamma mia, the smell! Let the loaves cool on wire racks before slicing. Enjoy your beautiful Harvest Bread!
Pro Tips for Squaw Bread Baking Success
Want to make this bread even better? Here are a few little secrets from my kitchen:
- Blender Magic: Don’t skip blending those liquids! It really purees the raisins and makes the flavor distribute evenly. Trust me on this one.
- Easy on the Kneading: While kneading is important, especially with whole grains, don’t go too crazy. Knead just until it’s smooth and elastic. Over-kneading can sometimes make bread tough.
- Warm Spot for Rising: Dough loves warmth! Find a cozy spot for it to rise – maybe near the stove (not on it!), or even in the oven with just the light turned on.
- Golden Brown is Key: Don’t pull the bread out too early! Wait for that nice deep brown crust. It ensures it’s cooked through and develops the best flavor.
- Butter Finish: That final brush of melted butter? Not just for looks! It softens the crust slightly and adds a lovely rich flavor. Don’t skip it!
And make sure that yeast is happy and foamy before you add it! Proofing yeast correctly is the first step to a great rise. Need a quick reminder on how? Check out this easy guide from Taste of Home. Happy yeast = happy bread!
Beyond the Basic Loaf: Variations and Additions
Okay, you’ve made the classic Harvest Bread (using the squaw bread recipe method). Fantastico! Now, how about we get creative like true pantry wizards?
If you enjoy the process of working with dough and different rising times, you might also be intrigued by sourdough! My 8-Hour Sourdough Bread Recipe offers a different kind of baking adventure with that wonderful tangy flavor. It’s fun to explore all the different ways to make amazing bread at home!
Here are some fun ways to jazz up this Harvest Bread:
- More Fruit & Nuts: Not just raisins! Try adding chopped walnuts, pecans, sunflower seeds, dried cranberries, or even chopped dates to the dough when you add the last bit of flour.
- Warm Spices: Add a teaspoon of cinnamon, maybe ½ teaspoon of nutmeg or cardamom, to the dry ingredients for an extra cozy flavor. Perfect for fall!
- Seedy Topping: Before the final rise, brush the tops of the loaves lightly with water or milk and sprinkle generously with sesame seeds, poppy seeds, rolled oats, or sunflower seeds. Looks so pretty!
- Make Rolls: Instead of loaves, divide the dough into 12-16 pieces and shape them into rolls. Adjust baking time accordingly (probably closer to 20-25 minutes). Perfect for dipping in soup!
Have fun playing! Let me know what variations you try!
Ingredient Swaps and Dietary Considerations
Need to adjust the recipe? Here are some thoughts:
- Dairy-Free: Easy! Just skip the powdered milk. The bread might be slightly less tender, but still delicious. Use oil or dairy-free butter for brushing at the end.
- Vegan: Use maple syrup or agave instead of honey. And skip the powdered milk (or use a vegan alternative if you have one). Brush with oil instead of butter.
- Lower Sugar: You could try reducing the brown sugar and honey slightly, but they do contribute to the flavor and moisture. Maybe try cutting each by 1-2 tablespoons.
- Gluten-Free: Mamma mia, this one is tricky. Rye and whole wheat have gluten needed for structure. Trying to make this GF would require significant experimenting with GF flour blends and binders, and the texture would be very different. I wouldn’t recommend it with this specific recipe.
Always adjust based on what works best for you and your family!
Squaw Bread Recipe
Equipment
- Blender
- Large bowl
- Floured board
- 2 Baking sheets
Ingredients
- 2 cups Water
- ⅓ cup Oil
- ¼ cup Honey
- ¼ cup Brown Sugar
- ¼ cup Raisins
- 2 1/4 ounce packets Yeast (or 3 teaspoons yeast)
- ¼ cup Warm Water
- 1 tablespoon Honey
- 2 ½ cups All-Purpose Flour
- 3 cups Whole Wheat Flour
- 1 ½ cups Rye Flour
- ½ cup Powdered Milk
- 1 ½ teaspoons Salt
- ¼ cup Cornmeal
- Melted Butter for brushing
Instructions
- Combine Liquids: In a blender, put 2 cups water, oil, honey, brown sugar, and raisins. Liquefy that puppy!
- Proof the Yeast: Proof yeast with 1/4 cup warm water and 1 tablespoon honey.
- Combine Dry Ingredients: Combine 1 cup all-purpose flour, 2 cups whole wheat flour, 1 cup rye flour, powdered milk, and salt in a large bowl.
- Add Liquids: Add the liquid mixture and the yeast mixture to the dry ingredients.
- Beat the Dough: Beat for 2 minutes.
- Add Remaining Flour: Gradually add the rest of the flour until it pulls away from the sides of the bowl.
- Knead the Dough: Turn out onto a floured board and knead until smooth and elastic, adding flour as needed.
- First Rise: Grease a large bowl and put the dough in. Let rise until doubled, about 1 1/2 hours.
- Punch Down and Rest: Punch down the dough and divide it into 4 pieces. Cover and let rest 10 minutes.
- Prepare Baking Sheets: Sprinkle 2 baking sheets with cornmeal.
- Shape and Second Rise: Shape the 4 pieces into loaves. Cover and let rise until doubled, about 60 minutes.
- Bake the Bread: Preheat oven to 375°F (190°C). Bake for 35 minutes or until the crust is browned.
- Brush with Butter: Brush with melted butter while still warm. Enjoy!
Notes
Frequently Asked Questions (FAQ): About Squaw Bread Recipe Baking Brainteasers
Got questions about this Harvest Bread (made using the squaw bread recipe method)? Let’s clear things up!
Can I use a bread machine?
Yes, you can use a bread machine to make the dough, but you’ll need to shape and bake the loaves in the oven.
My squaw bread is too dense. What went wrong?
You may have used too much flour or not allowed the dough to rise properly.
Can I freeze this bread?
Yes, you can freeze this bread. Wrap it tightly in plastic wrap and then in foil for best results.
Any other bread puzzles? Ask away in the comments!
A “Harvest Bread” Hope
Baking is such a wonderful thing, isn’t it? It connects us to the past, lets us be creative, and fills our homes with warmth. Sometimes, it also gives us a chance to learn and grow.
I hope you enjoy baking this delicious “Harvest Bread” (made using the method sometimes known by that other name). Maybe while you’re kneading or smelling that wonderful aroma, it can be a little reminder to think about the words we use and the diverse cultures that enrich our kitchens and lives. Want more baking inspiration? Check out my collection of top rated bread recipes – there’s something for everyone!
May every slice you bake and share be filled with deliciousness and respect.
Happy Baking, amici! Now, if you’ll excuse me, I think there’s a warm slice of this Harvest Bread calling my name… maybe with a little butter and honey!
