Squaw bread recipe

Is it aquick bread or a yeast bread? Sweet or salted bread? There's no need to decide. This squaw bread recipe is all these things together. I tried to find out why it's called squaw bread and where it comes from, but surprisingly enough, there's really little information in the web.

This recipe is for a fairly big loaf of squaw bread.

475ml (1 pint) water

25g (2 tbsp) of fresh yeast, or 14g (1 tbsp) active dry yeast

85ml (2 fl oz) vegetable oil

60ml (4 tbsp) honey

70g (5 tbsp) brown sugar

85ml (2 fl oz) milk

35g (2 1/2 tbsp) raisins

340g (1 1/2 cup) all-purpose flour

340g (1 1/2 cup) whole wheat flour

155g (10 tbsp) rye flour

15g (1 1/2 tbsp) salt

30g (3 tbsp) cornmeal

Put the water in the microwave for 30 seconds or until warm, add the yeast and stir until it bubbles. Add the oil, honey, sugar and milk, and stir until everything mixes well.

In a bowl mix together the flours with the salt and the raisins. Stir again the yeast mix and add it a little at the time to the flours.

I made this bread as a no-kneading bread, so make sure the dough is wet enough to be worked in the bowl.

Cover with clingfilm and let it raise for 1-2 hours until it doubles in size.