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Print this Recipe    Squaw 01

Squaw Bread

1 1/4 cups warm water
2 tablespoons molasses
1/2 teaspoon caramel coloring, optional
1 1/2 teaspoons malted barley flour
2 cups bread flour
1/2 cup whole wheat flour
1/2 cup unprocessed bran or wheat bran
3 to 4 tablespoons dark brown sugar
1 1/2 tablespoons oat bran
1 1/2 tablespoons rolled oats
2 teaspoons granola
1 1/2 teaspoons salt
2 1/2 teaspoons yeast (1 envelope)

In a bowl combine bread flour, whole wheat flour, unprocessed bran,
dark brown sugar, oat bran, rolled oats, granola, malted barley
flour and salt. In bread pan add water, molasses, and caramel
coloring. Add flour mixture; top with yeast and select dark bread
setting.


Notes:

Raisins could be added if desired. If you do, eliminate the caramel
coloring and liquify the water, 1/4 cup raisins, molasses and brown
sugar before adding to the machine.

Oil and/or butter are not missing. They are not needed.

Caramel coloring was only used to give the bread an almost pumpernickel
color.

The malted barley flour is also known as diastatic malt powder.

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