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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.
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.
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.
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