Side Dish

Squaw Bread is for Side Dish.

Squaw Bread takes several minutes to prepare.

Squaw Bread takes 18 minutes to cook.

Squaw Bread makes 10 servings.

The ingredients for Squaw Bread are:

Flour/grains English / Metric wt. grams
bread flour 3.5 cups / 273 g
rye 2.5 cups /150 g
whole wheat .5 cup / 72 g
corn meal .5 cup / 88 g
wheat germ .5 cup / 64 g
wheat bran .5 cup / 30 g
oats 3 Tbsp/ 23 g
oatbran 3 Tbsp/ 26 g
granola 1.5 Tbsp/ 13 g optional
malted barley 1 Tbsp/ 5g optional

non-fat dry milk .5 cup/ 17.25 g optional
dark brown sugar 0.5 cup/ 108.5 g
honey .5 cup/ 168 g
dark molasses 4Tbsp / 80g
water (234g/c) 3.5 cup / 819 g
salt(2tsp=13.2g)3 tsp / 19.8g
yeast 5 tsp / 15.8 g

Baker's Percent

Flour 100%
Water 115%
Yeast 2%
Salt 2.7%
Sugar 42%
Milk 2.3%

Here is how you make Squaw Bread:

Total Yield is 2 lbs of doughServing Size is either 100 grams rolls or 200 grams subsDough Starter: Min. 1 hr to max of 24 hrs ahead Whisk together and set aside 1.5 cup of the flour 1.5 cup of the water - 100-110 degree warm 1.25 tsp of the yeast1. Combine all flour ingredients. 2. Whisk the dark brown sugar and yeast into the flour. 3. Whisk in the salt4. In a large lidded food container, mix remaining liquid ingredients: water, dark molasses, and honey. 5. Whisk the starter into the liquid ingredient mixture. 6. Sprinkle the flour over the liquid ingredients, set aside for 1-4 hrs to ferment at room temperature (the sponge will bubble through - that's alright) - I left mine for 24 hrs. 7. Mix the flour without kneading - this is going to be a wet dough. It will be a wet dough. 8. Cover and allow to rest at room temperature until the dough rises and collapses - about 1.5-2hrs. 9. You may use immediately but it will be very wet, so refrigerating it will help for easier handling and shaping. 10. Refrigerate for up to 5 days.11. Baking: Butter or grease a cookie sheet. Dust the top of the dough and cut off using a sharp knife or scissors (not tear off) about 1 lb of dough.12. Dust the piece with more flour and shape into a ball.13. Divide the dough into 5- 200 gram pieces. 14. Shape each piece into a baguette. 10. Allow the shaped bread rolls to rest and rise on the cookie sheet for 1.5 hr ( or half that if fresh dough) 11. Preheat your oven or toaster oven to 350 F. 12. Bake for about 18-20 minutes. Brush the top with butter after baking if desired. Number of Servings: 10Recipe submitted by SparkPeople user AVIE93309.

The nutritional information for Squaw Bread is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 473.2

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 785.1 mg
• Total Carbs: 111.5 g
• Dietary Fiber: 10.8 g
• Protein: 10.3 g

The dietary needs meet for Squaw Bread is Low Fat