Squaw Bread Rolls

---

Squaw Bread is a slightly sweet multi-grain bread loaded with fibre.

Dough:

1 cup all purpose unbleached white flour

1 cup whole wheat flour

1 cup rye flour

1 cup old fashioned oats 

1/4 cup flax seeds

1/2 cup raw brown sugar

1 1/4 teaspoons salt

2 tablespoons molasses

2 tablespoons melted butter

1 1/4 cup warm water (120 F)

2 packages active dry yeast

3 tablespoons cornmeal (for dusting)
3 tablespoons old fashion oats (to sprinkle on top)

Place yeast in a large mixing bowl and add warm water, stir. Let it sit for 10 minutes. Add molasses and melted butter. Combine all the dry ingredients and stir into the wet ingredients. Knead dough for 10 minutes. Shape dough into a large ball and place in a greased bowl. Cover, place dough in a warm place until it doubles in size (2 hours). 

Preheat oven to 400 F

Punch down dough. On a floured working area, divide dough into 28 pieces and roll into small balls. Arrange in two greased, cornmeal dusted, 12" by 12" round tart pan leaving a few inches apart. Cover and place in a warm place until it doubles in size. Brush with the glaze, sprinkle with oats.

To make two loaves, divide dough into two and shape into large round loaves. Place loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Cover, place dough in a warm place until it doubles in size. Cut slashes, brush with glaze, and sprinkle with oats.  

Bake for 20 to 30 minutes or until the crust makes hollow sound when tapped. Remove from the oven and brush with extra glaze.

Glaze:

3 tablespoons butter

3 tablespoons honey

Melt butter and honey, stir to combine. 

---

Tweet