Squaw Bread Recipe: Soft, Honey-Wheat Loaf

Squaw Bread Recipe: Soft, Honey-Wheat Loaf

This squaw bread recipe makes one soft, chewy honey-wheat loaf from a balanced mix of whole-wheat flour, bread flour, rye flour, honey, and molasses.

The name “squaw bread” is an older term that some bakers now replace with honey-wheat bread or Boston-style brown bread. Whatever name you use, the defining qualities are a moist crumb, gentle sweetness, a darker color, and enough wheat flavor to make the loaf interesting without making it heavy.

Ingredients

• 240 g bread flour, about 2 cups
• 120 g whole-wheat flour, about 1 cup
• 60 g rye flour, about 1/2 cup
• 275 g warm water, approximately 100–105°F (38–41°C)
• 45 g honey, about 2 tablespoons
• 20 g unsulphured molasses, about 1 tablespoon
• 30 g unsalted butter, softened, or 2 tablespoons neutral oil
• 7 g instant yeast, approximately 2 1/4 teaspoons
• 8 g fine salt, approximately 1 1/4 teaspoons
• Optional: 1 tablespoon wheat germ or 1 tablespoon rolled oats for the topping

Flour ratio and hydration

The flour weighs 420 g in total. That works out to 57% bread flour, 29% whole-wheat flour, and 14% rye flour. The 275 g of water gives the dough a base hydration of about 65%:

275 g water ÷ 420 g flour × 100 = 65.5% hydration

Honey and molasses add moisture, while whole-wheat and rye flour absorb more water than white flour. In practice, the dough feels closer to a moderately soft 68–70% dough. This combination is wet enough for a tender crumb but firm enough to shape into a sandwich loaf.

Equipment

• Large mixing bowl
• 9-by-5-inch loaf pan
• Kitchen scale, preferably
• Instant-read thermometer, optional
• Wire cooling rack

Step-by-step instructions

1. Mix the dough

Combine the bread flour, whole-wheat flour, rye flour, yeast, and salt in a large bowl. Keep the salt and yeast distributed through the flour rather than placing them together in a concentrated pile.

Add the warm water, honey, molasses, and softened butter. Mix with a sturdy spoon or your hand until no dry flour remains. The dough should look rough and slightly sticky. Scrape down the bowl, cover it, and let it rest for 10 minutes.

This short rest allows the flour to hydrate before kneading. It makes the dough less sticky and reduces the temptation to add too much extra flour, which is one of the main causes of a dry loaf.

2. Knead until elastic

Knead the dough by hand for 8–10 minutes on a barely floured surface, or in a stand mixer with the dough hook for 6–8 minutes on low to medium-low speed. The dough should become smoother and more elastic but remain slightly tacky.

Use the following checks rather than adding flour automatically:

• Too sticky: Knead for another minute before adjusting. If it still clings heavily to the surface, add flour 1 teaspoon at a time.
• Too stiff: Wet your hands and knead for a minute. If necessary, add water 1 teaspoon at a time.
• Ready to rise: Stretch a small piece gently. It should extend into a thin, somewhat translucent sheet before tearing. The whole-wheat and rye flour prevent a perfect white-bread windowpane, so do not wait for complete transparency.

Avoid adding more than about 15 g of extra flour unless the dough is exceptionally wet. The bran in whole-wheat flour continues absorbing water during the first rise, and an initially tacky dough often becomes easier to handle without correction.

3. Complete the first rise

Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise at approximately 75–80°F (24–27°C) for 60–90 minutes, or until it has expanded by about 75%.

Do not rely only on the clock. A cool kitchen may require close to two hours, while a warm kitchen may take less than an hour. The dough is ready when a lightly pressed indentation fills back slowly but does not disappear immediately.

4. Shape the loaf

Turn the dough onto a lightly greased surface and gently press it into a rectangle about 9 inches wide. Avoid aggressively punching out every bubble; retaining some fermentation gas helps produce a lighter crumb.

Fold the left and right sides toward the center, then roll the dough tightly from the short end into a log. Pinch the seam closed. Place the log seam-side down in a greased 9-by-5-inch loaf pan.

For a more even crumb, keep the roll firm and uniform. Loose shaping can create large gaps beneath the crust, while excessive pressure can make the center dense.

5. Proof the shaped dough

Cover the pan and let the loaf rise for 45–75 minutes at room temperature. It is ready to bake when the dough crowns about 1 inch above the rim and a gentle fingertip press leaves an indentation that returns slowly.

If the indentation springs back immediately, proof for another 10–15 minutes. If the dough collapses or feels fragile, it has probably gone too far; bake it at once and expect a slightly flatter loaf.

6. Bake

Heat the oven to 375°F (190°C). If desired, brush the top with a little water and sprinkle it with wheat germ or rolled oats.

Bake for 35–42 minutes. If the top darkens before the center is finished, cover it loosely with foil after about 20–25 minutes. The loaf is done when its center reaches 195–200°F (91–93°C).

Remove the loaf from the pan after 5–10 minutes and cool it completely on a rack. Wait at least 60 minutes before slicing. Cutting while hot releases steam and can leave the crumb gummy even when the loaf is fully baked.

Timing and dough targets

How to keep the crumb soft and chewy

• Measure flour by weight. A cup of flour can vary substantially depending on how it is filled. Too much flour produces a tight, dry loaf.
• Do not skip the rest before kneading. Whole-wheat flour needs time to absorb water, and the dough becomes easier to develop after hydration.
• Use honey and molasses together. Honey gives sweetness and tenderness, while molasses contributes color and a deeper flavor. More molasses can make the bread bitter.
• Do not overproof. An overproofed loaf often has a weak, wrinkled top and a gummy or collapsed center.
• Cool before storing. Once fully cool, wrap the bread tightly or place it in an airtight container. Store at room temperature for up to 3 days, or freeze sliced bread for up to 2 months.

Useful substitutions

For a lighter loaf, replace the rye flour with an equal weight of bread flour. For a stronger whole-grain flavor, replace up to 40 g of the bread flour with additional whole-wheat flour, but add 1–2 teaspoons of water if the dough feels firm.

Active dry yeast can replace instant yeast at the same weight. Mix it into the warm water with a pinch of the honey and wait 5–10 minutes before combining it with the remaining ingredients. Avoid water hotter than 115°F (46°C), which can weaken or kill the yeast.

For a dairy-free loaf, use neutral oil instead of butter. The oil may produce a slightly more flexible crumb, while butter gives a richer flavor and a softer crust.

Why this squaw bread recipe sometimes turns out dense

The most common cause is adding too much flour during kneading. A second cause is underproofing: if the dough has not expanded enough before baking, the oven cannot create a light interior. Finally, cutting the loaf while hot can make a properly baked bread seem dense and sticky.

Use the dough’s volume and texture as the primary guides. A properly prepared loaf should have a rounded top, a thin but substantial crust, and a moist crumb that bends slightly rather than crumbling when sliced.