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Yeast- Squaw Bread

List of Ingredients


2 cups water
1/3 cup oil
1/4 cup honey
1/4 cup raisins
5 tablespoons brown sugar
2 packages dry yeast
1/4 cup warm water
2 1/2 cups unbleached all purpose
flour
about 3 cups whole wheat flour
1 1/2 cups rye flour
1/2 cup instant nonfat milk powder
2 1/2 teaspoons salt
Cornmeal
Melted butter




Recipe

Combine water, oil, honey, raisins,
and 4 tablespoons brown sugar blender
container. Blend to liquefy. Soften
yeast in warm water with remaining 1
tablespoon brown sugar. Sift together
1 cup unbleached flour, 2 cups whole
wheat flour, I cup rye flour, nonfat
milk powder, and salt in large bowl.
Add honey mixture and yeast. Beat
with mixer at medium speed until
smooth, about 2 minutes. Gradually
stir in enough of the remaining
flours to make a soft dough that
leaves sides of bowl. Turn out onto
floured surface and knead until
smooth and satiny, about lO to 12
minutes. Place dough lightly greased
bowl and turn to grease other side.
Cover and let rise until doubled,
about l 1/2 hours. Punch down and
let rest 1O mins. Shape into 4 round
loaves. Place 2 loaves on each of 2
lightly greased baking sheets
sprinkled with cornmeal. Cover and
let rise in warm place until light
and doubled in size, about 1 hour.
Bake at 375 degrees 30 to 35 minutes.
Cool on racks. While still hot, brush
with salted butter.

Makes 4 loaves.


(LA Times California Cookbook)