Best 6 Squaw Honey Rye Bread Recipes

SQUAW BREAD

Steps:

• In blender, put 2 cups water, oil, honey, brown sugar and raisins.
• Liquefy that puppy.
• Proof yeast with 1/4 cup water and 1 tablespoon honey.
• Combine 1 cup flour, 2 cups whole wheat, 1 cup rye, milk and salt.
• Add liquid mixture and yeast mixture.
• Beat for 2 minutes.
• Gradually add rest of flour till it pulls away from sides of bowl.
• Turn out onto floured board and knead until smooth and elastic.
• Add flour as needed.
• Grease large bowl and put dough inches.
• Let rise until doubled, about 1 1/2 hours.
• Punch down dough; divide in 4 pieces.
• Cover and let rest 10 minutes.
• Sprinkle 2 baking sheets with cornmeal.
• Shape the 4 pieces into loafs; cover and let rise until doubled, 60 minutes.
• Preheat oven to 375°.
• Bake for 35 minutes or crust is browned.
• Brush with butter.

SQUAW HONEY-RYE BREAD

Steps:

• Mix raisins with 1/2 cup of the water and let sit overnight to plump (then puree` if desired).
• Add the honey, brown sugar, caramel coloring and oil to raisins.
• Proof the yeast in 1/4 cup warm (100^ - 110^) water mixed with1 teaspoon of sugar for 10 minutes.
• Mix the flours, wheat gluten, dry milk and salt together. Mix in the rest of the water and the raisin mixture, and knead using the dough hook of mixer to incorporate all ingredients. Pour dough into a greased bowl and let rise till doubled.
• Put dough back in mixer and knead with dough hook for about 7 minutes, adding more flour to coax dough to leave the sides of the bowl and cling to the hook.
• Shape into two loaves and put in two 8 X 5 X 4 greased loaf pans. Let rise again to double and bake for 30 minutes at 350^ or until lightly browned. Bread will sound hollow when tapped. Remove from pans and cool well before slicing.

STEAKHOUSE BLACK BREAD

Steps:

• Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.
• Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.
• Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.

DARK RYE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
• Select the Basic cycle, and press Start.

COUNTRY SWIRL BREAD

Steps:

• DARK DOUGH: In a bowl, mix the sugar, salt, yeast and 1 cup all-purpose flour. Heat water, molasses, coffee and butter to 120°-130°; add to flour mixture. Beat with an electric mixer at medium. Add 3/4 cup rye flour and beat 2 minutes. Stir in 1/2 cup all-purpose flour and remaining rye flour. Knead for 6-8 minutes, working in the remaining all-purpose flour. Place dough in a greased bowl. Cover and let rise until doubled, about 2 hours., LIGHT DOUGH: In a bowl, combine salt, yeast, 1 cup whole wheat flour and 1/2 cup all-purpose flour. Set aside. Heat water, honey and butter to 120°-130°; add to flour mixture. Beat 2 minutes at medium, adding remaining whole wheat flour. Mix well. Stir in 1 cup all-purpose flour and oats. Knead, working in remaining flour if necessary. Place dough in a greased bowl and let rise until doubled, about 1 hour., Punch doughs down; let rest 15 minutes. Roll Light dough into a 16-in. x 9-in. rectangle. Roll Dark dough into a 16x8-in. rectangle and place on top of Light dough. Roll jell-roll style, beginning with long side. Pinch to seal. Place seam side down on greased baking sheet. Cover; let rise till doubled, 45-60 minutes. Bake 40 minutes at 350°. Cool on wire rack.

RYE BREAD

Steps:

• In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
• Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. Mix on low to combine. Gradually add both flours, one cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
• Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam-side down in loaf pan. Repeat process with remaining piece of dough.
• In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with caraway seeds.
• Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
• Preheat oven to 450 degrees on a conventional oven or 425 degrees on a convection oven. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
• Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.