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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 139.4
  • Total Fat: 1.9 g
  • Cholesterol: 2.6 mg
  • Sodium: 106.2 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.3 g

View full nutritional breakdown of Squaw Bread calories by ingredient
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Squaw Bread

Submitted by: JO_JO_BA
Squaw Bread

Introduction

This multi-grain yeast bread is slightly sweet and loaded with fibre. Makes two round loaves. This multi-grain yeast bread is slightly sweet and loaded with fibre. Makes two round loaves.
Number of Servings: 24

Ingredients

    ½ cup yellow corn meal
    ½ cup rolled oats
    ½ cup 100% bran cereal
    ¼ cup wheat germ
    2 cups boiling water
    2 packages active dry yeast
    ½ cup warm water
    1/3 cup honey
    2 Tbs butter or margarine, melted
    1 tsp salt
    2 cups whole wheat flour
    2 1/2 cups unbleached flour

Directions

In a 1-quart glass measuring cup or bowl, combine cornmeal, oats, bran and wheat germ.
Pour in boiling water. Stir thoroughly and set aside to cool.
Place yeast in large mixing bowl and add warm water, stir. Let sit 10 minutes.
Add honey, butter, and salt, and mix.
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.
Knead dough for 10 to 12 minutes until smooth, adding additional flour as necessary.
Shape dough into ball and place in a greased bowl, turning to coat.
Place dough in warm, draft-free place until doubled in size (about 1 ½ hours).
Punch down dough and 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.
Cover and place in warm place until double (about 1 hour).
Bake in preheated oven at 350°F 40 to 50 minutes.
Remove loaves from cookie sheet and cool on wire racks.
Makes 24 slices.

Number of Servings: 24

Recipe submitted by SparkPeople user JO_JO_BA.






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