Looking for a bread that packs flavor, texture, and nutrition into every slice? Squaw bread fits the bill. Its warm brown crumb is flecked with grains and just a touch of natural sweetness. It stands up well to hearty sandwich fillings yet tastes wonderful with only a spread of butter. Here’s everything you need to know to make squaw bread at home, from its distinctive history to simple steps and smart storage.
What Is Squaw Bread?
Squaw bread is a soft, multi-grain loaf made with a blend of whole wheat flour, rye flour, and bread flour. Slightly sweetened, often with honey or molasses, it has a signature dark color and a gentle, nutty flavor. The bread is often enriched with raisins or seeds, enhancing both taste and nutrition. With its rustic roots, squaw bread makes a wholesome swap for regular white bread and brings extra fiber, vitamins, and a touch of old-world authenticity to your table.
The Story Behind the Bread
The recipe originates from 19th-century German immigrant communities in North America. Inspired by indigenous cooking methods and ingredients, these bakers developed a practical formula for a sustaining loaf that could be made with accessible ingredients. Over time, the bread evolved to embrace a mix of grains and natural sweeteners, leading to the loaf we enjoy today.
Ingredients You’ll Need
This recipe uses familiar pantry staples. Each ingredient plays a role in the bread’s taste, texture, or appearance. Here’s a straightforward breakdown:
| Ingredient | Purpose | Quantity |
|---|---|---|
| Warm water (100-115°F) | Activates the yeast | 2 ½ cups |
| Active dry yeast | Leavens the dough | 2 packs (4 ½ tsp) |
| Honey or molasses | Sweetens and deepens flavor | ½ cup |
| Vegetable oil | Adds moisture | ¼ cup |
| Brown sugar | Enhances sweetness and color | ¼ cup |
| Powdered milk | Improves texture, adds richness | ½ cup |
| Salt | Balances flavor | 2 tsp |
| Bread flour | Loft and structure | 3 cups |
| Whole wheat flour | Hearty flavor and fiber | 2 cups |
| Rye flour | Signature nutty taste | 1 cup |
| Raisins (optional) | Chewy sweetness | ½ cup |
| Seeds/nuts (optional) | Crunch and visual appeal | 2 tbsp for topping |
Step-By-Step Instructions
1. Proof the Yeast
Pour the warm water into the bowl of a stand mixer. Sprinkle in the yeast and a pinch of sugar or honey. Stir gently and let it sit for about 5–10 minutes. When the surface looks frothy, your yeast is active and ready.
2. Blend Wet Ingredients
In a separate bowl, whisk together the remaining honey (or molasses), vegetable oil, and brown sugar. Mix until the sugar dissolves. Stir in the powdered milk and salt so you build rich flavor at the base.
3. Mix Dry Ingredients
Combine bread flour, whole wheat flour, and rye flour in a large bowl. Toss them together lightly so everything’s evenly distributed.
4. Make the Dough
Pour the wet mixture into the proofed yeast. Attach the dough hook to your stand mixer or get ready to mix by hand. Add about half of the flour mixture and beat on low just until combined. Scrape down the edges. Add the remaining flour, and mix to form a shaggy dough.
If you’re using raisins, fold them in now. For a smoother dough, add them at the start; for pops of chewy sweetness, knead them in near the end.
5. Knead and Rest
Knead the dough on medium-low speed (or by hand on a floured surface) for about 6–8 minutes. The dough should become smooth and elastic, slightly tacky but not sticky. If it’s too wet, sprinkle in a bit of extra bread flour.
Let the dough rest in a greased bowl, turning it once to coat. Cover with a damp towel or plastic wrap. Place it in a warm spot, away from drafts, and let it rise until doubled in size. This takes about 1½ hours.
6. Punch Down and Shape
Gently deflate the dough with your hand. Turn it onto a lightly floured surface. Divide it into four equal pieces for loaves, or shape into rolls if you prefer. Form each piece into a tight ball, then elongate or plump up to fit your baking pans.
If you like, sprinkle sunflower seeds, rolled oats, or poppy seeds over each loaf now. Press gently so they stick.
7. Final Proof
Arrange the shaped dough in greased loaf pans or on a parchment-lined sheet. Cover with a clean towel or loose plastic wrap. Let it rise a second time, about 1 hour, until it’s puffy and nearly doubled.
8. Bake
Preheat your oven to 375°F (190°C). Bake the loaves for about 35 minutes, until deep brown on top and hollow-sounding when tapped. Internal temp should reach about 200°F (93°C).
Remove from the oven. Immediately brush the tops with melted butter for a soft, glossy finish. Let cool for at least 30 minutes before slicing.
Tips for Better Baking
- Water temperature matters: Too-hot water can flatten your yeast. Aim for just warm to the touch—about 100°F.
- Stickiness is fine: This dough is naturally moist. Resist the urge to over-flour; just enough to handle.
- Add-ins: Swap raisins for dried cranberries or try chopped walnuts for crunch.
- Crust options: For a firmer crust, skip the butter glaze; for extra chew, add a small tray of water to the oven for steam during baking.
Example: “Windowpane” Test
Take a pinch of your kneaded dough. Stretch it gently between your fingers. If it forms a thin, almost-transparent window without tearing, your dough’s gluten is well developed and ready for proofing.
Serving Suggestions
Use thick, toasted slices as a base for avocado toast or turkey sandwiches. Try cubes of squaw bread for a hearty bread pudding or breakfast strata. Thin slices, lightly toasted, pair well with soft cheeses, nut butter, or fruit preserves.
Storing and Freezing
Room Temperature
Once cooled, squaw bread can be stored at room temperature, wrapped tightly or in a bread box, for up to five days. Keep it away from direct heat or moisture.
Freezing Instruction
For longer storage, wrap cooled loaves or individual slices in plastic wrap, then again in foil or freezer-safe bags. Store in the freezer for up to three months. Label dates for easy reference.
Reheating
To serve from frozen, thaw slices at room temperature or warm in a low oven (300°F) for 5–10 minutes. For toast, pop frozen slices directly into the toaster.
Troubleshooting
- Dense or heavy bread: Under-kneaded dough or insufficient rise time can be the cause. Allow full proofing and don’t rush the process.
- Dry crumb: Too much flour or overbaking dries out the loaf. Use measuring cups with care and bake until just done.
- Flat loaves: Old yeast or water that’s too hot kills yeast activity. Always check yeast freshness and stick to lukewarm water.
Frequently Asked Questions
Can I use all molasses instead of honey?
Yes. Molasses lends a darker color and stronger flavor. Use unsulphured molasses for best results.
Is powdered milk necessary?
Powdered milk creates a soft crumb and boosts shelf life. If you don’t have it, substitute with regular milk (use less water to adjust).
How do I make this bread vegan?
Swap honey for maple syrup or agave. Use a plant-based milk powder, or omit entirely.
Nutrition Highlights
Squaw bread offers more nutrients than plain white bread. It brings fiber from whole grains, B vitamins, and iron from rye, as well as antioxidants and minerals from added seeds or nuts. It’s ideal for those seeking a filling, versatile base for any meal.
Summary
Squaw bread stands out with its nutty undertones, natural sweetness, and higher fiber content. The combination of wheat, rye, and small add-ins creates a bread with heart, history, and a satisfying chew—perfect for breakfast to hearty lunches.
Now that you know how simple it is, why not bake a batch? One dough, four loaves, endless possibilities.
Squaw Bread (Easy Recipe)
If you want a healthier alternative to white sandwich bread, try making squaw bread at home. It’s lightly sweet. It’s hearty. It’s rich in fiber.
Ingredients
- 2 cups water
- 1/4 cup brown sugar
- 1/3 cup oil
- 3 cups whole wheat flour, split in half
- 1/4 cup raisins
- 1/2 cup powdered milk
- Melted butter
- 1 1/2 cups rye flour, split in half
- 1 1/2 teaspoons salt
- 1/4 cup honey
- 1/4 cup warm water
- 2 (1/4-ounce) packets instant yeast (3 teaspoons)
- 1 tablespoon honey
- 2 1/2 cups flour, split in half
- 1/4 cup cornmeal
Instructions
- In the bowl of a stand mixer, add 1/4 cup of warm water and 1 tablespoon of honey. Sprinkle the yeast over the top, then let the mixture sit for 5 to 10 minutes or until it foams up. (If nothing happens, the yeast is expired, and you'll need to start again.)
- Meanwhile, pour the remaining 2 cups of water, oil, 1/3 cup honey, brown sugar, and raisins into a blender. Pulse until smooth and lump-free.
- Whisk together the flours, powdered milk, and salt in a large bowl. Set aside.
- Pour the water, oil, and sugar mix into the stand mixer bowl and whisk for 10-20 seconds to combine with the yeast.
- Add approximately half of the flour mixture to the bowl and use a dough hook to slowly mix until it just starts to come together.
- With the dough hook moving on low, add the rest of the flour. Let it go for about a minute, then turn it to medium speed and beat until the dough pulls away from the side of the bowl.
- Take the dough out of the bowl and gently knead it on a lightly floured surface to ensure it's smooth and elastic. If it's sticky, add a tablespoon of flour and knead until smooth.
- Place the dough in a large, greased bowl and let it rest for 1 1/2 hours (or until it doubles in size).
- Punch down the dough with your hand to deflate it and divide it into 4 pieces. Roll them into rounds, cover them with a clean kitchen cloth, and let them rest for 10 minutes.
- After 10 minutes, form the dough pieces into loaves. Then cover them again with a kitchen towel and let them rise until they double in size (about 1 hour).
- While the dough rests, line 2 baking sheets with cornmeal and preheat the oven to 375 degrees Fahrenheit (190°C).
- After 1 hour, move the loaves onto the baking sheets and bake for 35 minutes, or until the crusts have browned. Brush the hot loaves with melted butter, serve and enjoy!