If you want a hearty, dark homemade bread with real molasses flavor, this Native Brown Bread Mix, previously known as Indian Squaw Bread, gets the job done without fuss. You mix the dry ingredients once, stash the blend in your pantry, then turn it into two big rustic round loaves when you’re ready to bake.
The finished bread bakes up slightly sweet, deeply flavored, and sturdy enough for soup, stew, toast, or thick slices with butter. Fair warning: this is not a wispy sandwich loaf, and honestly, that’s the whole point.
Ingredients
This pantry-style bread mix combines white flour, whole wheat flour, brown sugar, salt, and yeast for a dark, hearty loaf with a mild sweetness. When you’re ready to bake, molasses, oil, and warm water turn the dry blend into a soft yeast dough that rises into two large round loaves.
- 1 tablespoon dry yeast
- 1 tablespoon salt
- 1/2 cup dark brown sugar
- 4 cups whole wheat flour
- 8 cups flour
To prepare the bread:
- 1 package Native Brown Bread Mix
- 3/4 cup unsulfured dark molasses
- 1 1/4 cups oil
- 3 cups water, 120F to 130F
- Flour, as needed
For the best texture, measure your flour lightly instead of packing it into the cup. If you want to build a stronger pantry baking stash, take a look at Make Your Own Bread Flour and Anadama Bread Mix for more old-fashioned bread basics.
How to Make the Mix
- Combine the dry yeast, salt, dark brown sugar, whole wheat flour, and flour in a large bowl or storage container.
- Stir until the mixture is evenly blended and no pockets of sugar or yeast remain.
- Transfer the mix to a large airtight container and seal tightly.
This makes one full batch of bread mix, enough to prepare 2 round loaves. Use a container with a little headroom so you can shake the mix before using it if the heavier ingredients settle.
How to Bake the Bread
- Place 1 package of Indian Squaw Bread Mix, the molasses, oil, and warm water in a stand mixer bowl.
- Knead the dough until smooth, adding extra flour only as needed to make it workable.
- Transfer the dough to an oiled bowl, turning it once so the surface is lightly coated.
- Cover and let the dough rise in a warm place for 3 to 4 hours, or until it has tripled in bulk.
- Punch the dough down and divide it into 2 equal portions.
- Shape each half into a 12-inch round loaf.
- Arrange the loaves on a buttered baking dish.
- Let the shaped loaves rise again for 30 to 40 minutes, or until doubled.
- Preheat the oven to 300F.
- Bake for 1 hour 10 minutes, or until the loaves sound hollow when tapped on the bottom.
- Transfer the bread to a wire rack and cool completely before slicing.
That long first rise gives this bread time to develop flavor and a better crumb. If you want to use a mixer for the kneading but finish by hand, that works just fine too. Bread is forgiving right up until it isn’t, which is another way of saying don’t dump in extra flour too fast.
For a quick safety check on doneness, yeast breads are generally baked through when the center reaches about 190F, according to King Arthur Baking’s bread guide.
If you prefer adapting bread mixes for machine kneading, How to prepare a bread machine mix without a bread machine is worth bookmarking.
Tips for Success
- Use warm water in the stated range. Water at 120F to 130F helps get the dough moving without slowing the yeast down.
- Add flour gradually. The dough should be soft and workable, not dry and stiff.
- Give whole wheat flour time to absorb moisture. A slightly tacky dough at first often smooths out as it kneads and rises.
- Don’t rush the first rise. The recipe is written for a long rise, and that time matters for flavor and structure.
- Cool the loaves completely before slicing. Cutting hot bread too soon compresses the crumb and makes it gummy.
Variations and Substitutions
You can make a few practical changes here, but keep the backbone of the recipe intact if you want the same dark, hearty loaf.
- Use instant yeast if needed. Substitute 2 1/4 teaspoons instant yeast for 1 packet or 2 1/4 teaspoons active dry yeast. Since this mix uses 1 tablespoon active dry yeast, use about 2 1/4 teaspoons instant yeast if you’re swapping it into the mix.
- Choose a neutral oil. Vegetable oil, canola oil, or another mild baking oil works best.
- Stick with dark molasses. Light molasses will make a milder loaf, but blackstrap can turn the flavor harsh and a little bitter.
- Adjust flour only as needed during kneading. Whole wheat dough usually needs a lighter hand than plain white bread dough.
If you need a different style of pantry loaf, Irish Soda Bread Mix gives you a faster no-yeast option.
Storage and Shelf Life
Dry mix storage: Store the sealed bread mix in an airtight container in a cool, dry pantry for up to 6 months. That’s a practical estimate based on the shelf life of the flour and yeast in a low-moisture mix. If your kitchen runs hot or humid, use it sooner for the best rise and flavor.
Baked bread storage: Once the loaves are fully cooled, wrap them well or store them in an airtight bag at room temperature for 3 to 5 days. For longer storage, freeze the bread for up to 2 to 3 months.
Make-ahead tip: You can mix the dry package well in advance, then bake both loaves when you need them. After baking, slice and freeze one loaf so you can pull out a few pieces at a time without committing to an entire second loaf on the counter.
Serving Suggestions
This bread belongs next to meals with backbone. Serve thick slices with chili, baked beans, beef stew, or soup. It also makes excellent toast, especially with butter, apple butter, or a swipe of peanut butter if you’re after a sturdier breakfast.
Because the loaf has a slight sweetness from brown sugar and molasses, it pairs especially well with savory dishes that need a little contrast. Think smoked meats, roasted vegetables, or a pot of soup that could use a proper side instead of another sad sleeve of crackers.
💸 Budget101® Price Breakdown: Native Brown Bread Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Dry yeast |
$5.24 |
1 T. |
$0.42 |
|
Salt |
$0.62 |
1 T. |
$0.02 |
|
Dark brown sugar |
$2.24 |
1/2 C. |
$0.27 |
|
Whole wheat flour |
$2.96 |
4 C. |
$0.63 |
|
Flour |
$2.96 |
8 C. |
$1.25 |
|
Indian Squaw Bread Mix |
$1.42 |
1 package |
$0.06 |
|
Unsulfured dark molasses |
$3.24 |
3/4 C. |
$1.62 |
|
Oil |
$3.36 |
1 1/4 C. |
$0.70 |
|
Water |
– |
3 C. |
$0.01 |
|
Flour |
$2.96 |
1 ≈ a light dusting |
$0.01 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$4.99 |
👨👩👧👦 Cost Per Serving |
$0.16 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Active Dry Yeast, 4 oz
- Table Salt, 26 oz
- Dark Brown Sugar, 2 lb
- Whole Wheat Flour, 5 lb
- All-Purpose Flour, 10 lb
- Bread Mix, 16 oz
- Unsulfured Molasses, 12 fl oz
- Vegetable Oil, 48 fl oz
- Spring Water, 1 gal
- All-Purpose Flour, 10 lb
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Indian Squaw Bread Mix
Absolutely. Stir the dough together in a large bowl, then knead it by hand for about 8 to 10 minutes until it feels smooth and elastic. Since this is a whole wheat dough with molasses, it may feel tacky at first, so add extra flour a little at a time instead of dumping in half the canister and regretting your life choices.
That long 3 to 4 hour rise gives the yeast time to expand a heavier dough and build better flavor. With whole wheat flour and molasses in the mix, the dough benefits from extra time so the loaf bakes up lighter and less dense.
Stop when the dough is soft, smooth, and only slightly tacky, not dry or stiff. A whole wheat dough should still have some give to it, because adding too much flour can leave you with a heavy loaf that slices like a brick and chews like one too.
Yes, but use a little less. For 1 tablespoon active dry yeast, use about 2 1/4 teaspoons instant yeast, since instant yeast is stronger and works faster in dough.
Molasses gives the bread its dark color, a deeper earthy sweetness, and some of that old-fashioned flavor this loaf is known for. It also adds moisture, which helps the bread stay tender longer than a very lean flour-and-water loaf.
You can. Divide the dough in half and place each portion into a greased standard loaf pan, then let it rise until roughly doubled before baking. Start checking a little early, since pan shape can change how the heat moves through the dough.
The usual culprits are too much added flour, not enough rise time, or yeast that has lost strength in storage. This dough should triple on the first rise and double on the second, so if you shape it too soon, the finished loaf won’t have much lift.
Yes, and it’s a smart move if you won’t finish both loaves quickly. Let the bread cool completely, wrap it tightly, and freeze it for up to 2 to 3 months so you don’t lose texture to freezer burn.
Keep it in a tightly sealed container in a cool, dry cupboard away from heat and moisture. For the best rise, use the mix within about 6 months, because flour and yeast both lose quality faster in warm kitchens.
This bread is especially good with chili, stew, bean soup, roasted meats, or simply toasted with butter. The slight sweetness from the molasses makes it a great partner for savory meals that need a little contrast instead of a plain white side loaf.
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Did you make this recipe? Tell us how you served it, what worked in your kitchen, or whether you baked both loaves right away or froze one for later.
sounds good i will try this recipe.