Squaw Bread

Recipe Ingredients

1/2 cup	31g / 1.1oz	Yellow corn meal
1/2 cup	31g / 1.1oz	Rolled oats
1/2 cup	20g / 0.7oz	100% bran cereal
1/4 cup	59ml	Wheat germ
2 cups	474ml	Boiling water
2		Active dry yeast
1/2 cup	118ml	Warm water - 115 to 120 degrees
1/3 cup	78ml	Honey
2 tablespoons	30ml	Butter or margarine - melted
1 teaspoon	5ml	Salt
2 cups	125g / 4.4oz	Whole-wheat flour
3 cups	187g / 6.6oz	Unbleached flour

Recipe Instructions

In a 1-quart glass measuring cup or bowl, combine corn meal, oats, bran and wheat germ. Pour in 2 cups boiling water. Stir thoroughly. Set aside to cool.

Place yeast in large mixing bowl. Add 1/2 cup warm water. Stir to dissolve yeast. Add honey, butter and salt. Mix thoroughly. Add cooled cornmeal mixture. Stir until smooth. Stir in whole wheat flour. Gradually add unbleached flour, one cup at a time, until mixture is stiff enough to knead (about 2 1/2 cups).

Sprinkle remaining flour on board. Knead dough for 10 to 12 minutes until smooth. Add additional flour as necessary. Shape dough into ball. Lightly grease clean mixing bowl. Place dough in warm, draft-free place until doubled in size (about 1 1/2 hours).

Punch down dough to remove air bubbles. Turn out onto lightly floured board. Divide dough in half.

Shape each half into a round loaf. Place loaves on a large lightly greased cookie sheet or 2 pie plates. Cover. Place in warm, draft-free place until double in size (about 1 hour).

Bake in preheated oven at 350 degrees 40 to 50 minutes or until bread sounds hollow when tapped. Remove loaves from cookie sheet. Cool on wire racks.

This recipe yields 2 loaves.

Source:
National Honey Board at http://www.honey.com

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