Sunday Table Squaw Loaf

Squaw bread is a hearty, slightly sweet whole grain bread with a tender crumb and rich flavor from molasses, honey, and rye. Perfect for sandwiches or served warm with butter, this loaf blends wholesome grains with a soft texture and a hint of natural sweetness.

Ingredients

• 1 ½ cups (360ml) warm water (110°F / 43°C)
• 2 ¼ tsp (1 packet) active dry yeast
• 1 tbsp sugar (for yeast activation)
• 3 tbsp molasses
• 2 tbsp honey
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 cup rye flour
• 1 cup whole wheat flour
• 2–2 ½ cups bread flour (as needed)

Directions

1. In a large bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
2. Stir in molasses, honey, vegetable oil, and salt.
3. Add rye flour, whole wheat flour, and 1 cup of bread flour. Mix until combined.
4. Gradually add remaining bread flour, kneading until the dough is soft and slightly tacky (about 8 minutes by hand or 5 minutes in a stand mixer).
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down dough, shape into a loaf, and place in a greased 9x5-inch loaf pan. Cover and let rise for 30 minutes.
7. Preheat oven to 375°F (190°C).
8. Bake for 28–32 minutes or until the loaf sounds hollow when tapped.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.