Indian Squaw Bread Mix

1 tablespoon dry yeast
1 tablespoon salt
1/2 cup dark brown sugar
4 cups whole wheat flour
8 cups flour

Combine all in glass bowl and store in airtight container. Good in woven basket with coordinating napkin to line bottom. Add jam and serrated knife.

Indian Squaw Bread (2 round loaves)
1 package Indian squaw bread, 3/4 c. unsulfured dark molasses, 1 1/4 c. oil, 3 c. lukewarm water, flour (as needed. Place bread mix in glass or ceramic mixing bowl. Add the molasses, oil and water, and beat with dough hook or wooden spoon until dough holds together. Turn the dough out onto a floured board, and knead in enough all purpose flour to form a smooth elastic dough.

Transfer to oiled bowl, turning the dough to coat it with the oil. Let dough rise, covered, in a warm place for 3-4 hours, or until it has tripled in bulk. Punch the dough down, and divide it into two halves. Form each loaf into 12" rounds. Arrange loaves on a buttered baking dish. Let the dough rise again for 30-40 minutes, or until it has doubled. Preheat the oven to 300�F. Bake the loaves for 1 hour and 10 minutes. They will sound hollow when the bottom is tapped. Transfer the loaves to a rack and let them cool.