Recipe: Squaw Bread


Squaw Bread

This is the recipe for Squaw (Squall - get it?) bread that we use here on Dream Catcher. An evil old lady in Nebraska has sent me thirty two hate mails in the last 9 months because I had said I would post this recipe and never got around to it.

Her last email detailed a very violent and extremely graphic demise for myself and at the risk of sounding like a pansy, I am now living in fear of a homicidal, seventy three year old, great grand mother who is armed with a potato forking implement.

I post this recipe now in the hope against hope that I may not be forked.

P.S. - If I suffer a sudden and unexpected farming-implement decapitation accident, Miss Peggy of Auburn, Nebraska should be questioned.

  • (2) Tbsp dry yeast
  • (1) Tbsp sugar
  • (1) cup warm water
  • (1/2) cup dark molasses
  • (1) Tbsp salt
  • (2) Tbsp oil
  • (2) cups rye flour
  • (2 - 3) cups white flour
  • (1/2) cups cornmeal


  • Preheat your oven to 375 degrees.
  • Soften yeast in 1/2 cup warm water.
  • Stir in the sugar and let stand 6 minutes or until it’s bubbly.
  • In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour.
  • Mix this until it makes a nice smooth batter.
  • Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
  • Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled.
  • Punch the dough down and shape into 2 large round loaves
  • Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
  • Let loaves rise in a warm place until doubled.
  • Bake loaves at 375 for about 22 minutes or until the crust makes hollow sound when tapped


Comments (5) -

......FORK YOU, brother of  mine!!!!!!!...thanks for the recipe....

Youse is the fork luuuke

Dude, death by misadventure rocks! Wanna get high?

It works with Whole wheat flower as we didn't have rye until nevt provisioning stop.

Thank-you Miss Peggy of Nebraska!

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