My former coworker Jeremy sent me this recipe last week, at the recommendation of his mother. (Well, I assume she recommended it for him to make, but… it got made, one way or another.) It’s got kind of a strange ingredient list, but all that stuff makes a bread with 2 cups of whole wheat flour that doesn’t have the bitter ick flavor of wheat bread. It’s actually a tiny bit sweet, and really pretty good. It also slices nicely, for sandwiches.

My one reservation with the recipe is that it says to divide the dough into 4 round loaves. I found this made sort of awkward sized loaves. Much too big for one person to eat during one meal, but small enough that only the center pieces make a decent sized sandwich. Next time I make it, I’ll probably put some in a loaf pan, and bake some as small rolls. If you try making sizes other than the 4 round loaves, just remember that smaller things bake faster, and things in a bread pan bake slower.

I want a taller bread for sandwiches.

Ingredients:

• 2 cups water
• 1/3 cup vegetable oil
• 1/4 cup honey
• 1/4 cup raisins
• 5 tablespoons brown sugar
• 2 packages active dry yeast
• 1/4 cup warm water (approx. 110 degrees)
• 2 1/2 cups unbleached all-purpose flour
• 3 cups whole wheat flour
• 1 1/2 cups rye flour
• 1/2 cup dry milk powder
• 2 1/2 teaspoons salt
• 1/4 cup cornmeal
• 3 tablespoons melted butter

Stir the yeast and one tablespoon of brown sugar into the 1/4 cup of warm water and set aside.

Combine the remaining 2 cups of water and 4 tablespoons of brown sugar with the honey, oil, and raisins in your blender, and liquefy.

In your blender’s bowl, stir together 1 cup all-purpose flour, 2 cups wheat flour, 1 cup rye flour, the powdered milk, and the salt. Add the mixture from the blender, as well as the yeast mixture. Realize the yeast mixture’s gone crazy while you weren’t paying attention.

Beat on medium until combined.

Gradually add enough of the remaining flours (so, up to 1 1/2 cups all-purpose, 1 1/2 cups whole wheat, and 1/2 cup rye) to make the dough tacky, but not sticky. It should start to pull away from the sides of the bowl as it kneads. I added all the all-purpose flour, all the rye, and maybe half of the whole wheat until I reached a texture I was happy with.

Knead another 3 or 4 minutes, then shape into a ball. place in a greased bowl, rotating so that it gets lightly greased on all sides.

Cover, and let rise until doubled, about 1 1/2 hours. Punch down the dough, then divide into quarters. Shape each into a ball and place on a baking sheet sprinkled with the cornmeal. Cover and let rise until doubled again, about an hour.

They get bigger, and more precariously balanced!

Preheat the oven to 375 degrees, and bake for 30-35 minutes, until browned and hollow sounding when tapped on the bottom.

Brush with the melted butter (whoops, just seeing that step now!), and cool on wire racks.

My family liked it a lot, so…thanks, Jeremy’s mom!  I’ll be submitting this to YeastSpotting.

Squaw Bread

From AllRecipes.

• 2 cups water
• 1/3 cup vegetable oil
• 1/4 cup honey
• 1/4 cup raisins
• 5 tablespoons brown sugar
• 2 packages active dry yeast
• 1/4 cup warm water (approx. 110 degrees)
• 2 1/2 cups unbleached all-purpose flour
• 3 cups whole wheat flour
• 1 1/2 cups rye flour
• 1/2 cup dry milk powder
• 2 1/2 teaspoons salt
• 1/4 cup cornmeal
• 3 tablespoons melted butter

Stir the yeast and one tablespoon of brown sugar into the 1/4 cup of warm water and set aside.

Combine the remaining 2 cups of water and 4 tablespoons of brown sugar with the honey, oil, and raisins in your blender, and liquefy.

In your blender’s bowl, stir together 1 cup all-purpose flour, 2 cups wheat flour, 1 cup rye flour, the powdered milk, and the salt. Add the mixture from the blender, as well as the yeast mixture, and beat on medium until combined.

Gradually add enough of the remaining flours to make the dough tacky, but not sticky. It should start to pull away from the sides of the bowl as it kneads. Knead another 3 or 4 minutes, then shape into a ball. place in a greased bowl, rotating so that it gets lightly greased on all sides. Cover, and let rise until doubled, about 1 1/2 hours.

Punch down the dough, then divide into quarters. Shape each into a ball and place on a baking sheet sprinkled with the cornmeal. Cover and let rise until doubled again, about an hour.

Preheat the oven to 375 degrees, and bake for 30-35 minutes, until browned and hollow sounding when tapped on the bottom. Brush with the melted butter, and cool on wire racks.