Squaw
Bread
Makes 24
servings (2 loaves).
|
|
1/2
cup
|
yellow
corn meal
|
|
1/2
cup
|
rolled
oats
|
|
1/2
cup
|
100%
bran cereal
|
|
1/4
cup
|
wheat
germ
|
|
2
cups
|
boiling
water
|
|
2
packages
|
active
dry yeast
|
|
1/2
cup
|
warm
(115-120°F)
water
|
|
1/3
cup
|
honey
|
|
2
tbsp.
|
butter
or margarine, melted
|
|
1
tsp.
|
salt
|
|
2
cups
|
whole
wheat flour
|
|
3
cups
|
unbleached
flour
|
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°F
40 to 50 minutes or until bread sounds hollow when tapped. Remove loaves
from cookie sheet. Cool on wire racks.
