Indian Maiden Bread, Squaw Bread

Indian Maiden Bread by Tony van Roon

"The title of this recipe was renamed from 'Squaw-bread' to Indian Maiden Bread so I would not offend any Canadian or American native using this word. Joyce Rose pointed out the true meaning of the word 'squaw' and suggested the change and I aggree. Thanks Joyce! Click on the link at the bottom of the page to find out more about the word Squaw."

Makes 4 loaves:


        2  packages active dry yeast
        2  cups water
        5  Tbsp brown sugar
      1/4  cup honey
      1/3  cup oil
    2-1/2  tsp salt
      1/4  cup raisins
      1/4  cup warm water
      1/2  cup powdered instant non-fat milk
    2-1/2  cups unbleached all-purpose flour
        3  cups whole wheat flour
    1-1/2  cups rye flour
           cornmeal
           melted butter

Combine water, oil, honey, raisins, and 4 Tbsp brown sugar in a blender; liquify.

Soften the yeast in 1/4 cup warm warm with the remaining 1 Tbsp brown sugar. Sift together 1 cup all-pupose flour, 2 cups whole-wheat flour, powdered milk, and the salt in a large bowl. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes).

Gradually stir in enoug of the remaining flours to make soft dough that leaves the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10-12 minutes).

Place dough in lightly greased bowl and turn to grease surface. Cover and let rise uitil doubled in bulk; about 1-1/2 hours.

Punch down and let rest 10 minutes. Divide dough into 4 round loaves and place on greased cookie sheets sprinkled with cornmeal. Cover and let rise in warm place until doubled in bulk (1 hour).

Preheat oven to 375 °F.

Bake loaves for about 30 to 35 minutes. Brush with melted butter and cool on wire racks when done.

Click here for the word ~Squaw~

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