Indian Squaw Bread Mix

1 tablespoon dry yeast
1 tablespoon salt
1/2 cup dark brown sugar
4 cups whole wheat flour
8 cups flour

Combine all in container until well blended, seal.

Indian Squaw Bread (2 round loaves)

1 package Indian squaw bread
3/4 c. unsulfured dark molasses
1 1/4 c. oil
3 c. water, 120F- 130F
Flour (as needed.

combine all into Kitchenaid Mixer, knead dough till smooth.
Transfer to oiled bowl, turning the dough to coat it with the oil.
Let dough rise, covered, in a warm place for 3-4 hours, or until it has tripled in bulk. Punch the dough down, and divide it into two halves. Form each loaf into 12″ rounds. Arrange loaves on a buttered baking dish. Let the dough rise again for 30-40 minutes, or until it has doubled. Preheat the oven to 300ºF. Bake the loaves for 1 hour and 10 minutes. They will sound hollow when the bottom is tapped. Transfer the loaves to a rack and let them cool.

Indian Squaw Bread Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 25 minutes mins

cook timeCook 1 hour hr 10 minutes mins

total timeTotal 1 hour hr 35 minutes mins

This make-ahead bread mix creates 2 large round loaves of hearty, slightly sweet dark molasses bread with a sturdy crumb that's perfect for soups, stews, and toast. Estimated total batch cost is $14.38, or about $0.45 per serving, based on 32 slices.

ServingsServings 32 slices

CourseCourse bread, Side Dish

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $14.38

Ingredients

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• ▢ 1 tablespoon dry yeast
• ▢ 1 tablespoon salt
• ▢ ½ cup dark brown sugar
• ▢ 4 cups whole wheat flour
• ▢ 8 cups flour
• ▢ 1 package Indian Squaw Bread Mix
• ▢ ¾ cup unsulfured dark molasses
• ▢ 1 ¼ cups oil
• ▢ 3 cups water 120F to 130F
• ▢ Flour as needed

Equipment

Large Mixing Bowl

Large airtight storage container

stand mixer

Oiled bowl

Baking Dish

wire rack

Instructions

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1. Combine the dry yeast, salt, dark brown sugar, whole wheat flour, and flour until well blended.
2. Seal the bread mix in a large airtight container.
3. To prepare the bread, combine 1 package Indian Squaw Bread Mix, molasses, oil, and warm water in a stand mixer.
4. Knead until the dough is smooth, adding flour as needed.
5. Transfer the dough to an oiled bowl, turning once to coat the dough with oil.
6. Cover and let rise in a warm place for 3 to 4 hours, or until tripled in bulk.
7. Punch the dough down and divide into 2 halves.
8. Shape each half into a 12-inch round loaf and place on a buttered baking dish.
9. Let rise again for 30 to 40 minutes, or until doubled.
10. Preheat the oven to 300F.
11. Bake for 1 hour 10 minutes.
12. Remove to a wire rack and cool completely before slicing.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield estimate: 2 large round loaves, about 32 slices total if each loaf is cut into 16 slices.
Prep time is an editorial estimate based on mixing, kneading, shaping, and setup. Rise times are not included in total time.
Storage: Store the dry mix in an airtight container in a cool, dry place for up to 6 months for best quality.
Store cooled baked bread tightly wrapped at room temperature for 3 to 5 days or freeze for 2 to 3 months.
Add extra flour gradually during kneading so the dough stays soft instead of heavy.

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