Native American Indian Bread

Cooking Instructions

1. Place 1/4 cup of the warm water in a 1-quart bowl, and stir in the yeast and sugar. Set aside for 5 to 10 minutes.

2. Place the buttermilk in a 2-quart saucepan, and cook over medium heat until warm. Stir in the margarine, the remaining 3/4 cup of warm water, and the molasses and salt.

3. Pour the buttermilk mixture into a 3-quart bowl, and add the yeast mixture, the whole-grain spelt flour, the rye flour, and half of the white spelt flour. Using a whisk, beat the mixture until smooth. Cover the bowl with a clean kitchen towel, and let rise in a warm place for 30 minutes.

4. Mix the remaining white flour into the dough a half cup at a time, until the dough pulls away from the side of the bowl without sticking. Turn the dough onto a lightly floured board and knead for 5 minutes, or until the dough is smooth and elastic, adding more flour as necessary.

5. Clean the 3-quart bowl, and generously coat it with nonstick cooking spray. Return the dough to the bowl, and cover with the towel. Let rise in a warm place for about 2 hours, or until the dough has doubled in size.

6. Punch down the dough, and turn it onto the floured board. Knead for 3 minutes, or until the dough is no longer sticky. Divide the dough in half, and shape each piece into a smooth round ball.

7. Coat two 8-inch round baking pans with nonstick cooking spray, and sprinkle generously with cornmeal. Place 1 of the dough balls in each pan, cover with a towel, and let rise in a warm place for 1 hour.

8. Preheat the oven to 375F. Make the egg glaze by placing the glaze ingredients in a 1-quart bowl, and beating with a fork until well mixed. Using a pastry brush, brush each loaf with a little glaze. Using a sharp knife, cut a cross in the top of each loaf.

9. Bake for 40 minutes, or until nicely browned. Allow the loaves to cool slightly before removing them from the pans. Transfer the loaves to wire racks, and cool completely before slicing and serving.

Wine Pairing(s)

St. Gabriel Riesling Spatlese

Theodor Nicholas Piesporter Michelsberg

Weber Piesporter Michelsberg

Bischöfliche Weingüter Trier Riesling Kabinett 'Piesporter Goldtropfchen'

Dr. H. Thanisch Riesling Kabinett 'Berncatler Doctor'

Arbor Mist Peach Chardonnay

Carl Reh Riesling 'Limited Release'

Chateu Rieussec Sauternes Grand Cru

Ernst Bretz Spatburgunder Rose Eiswein

Carl Loewen Riesling 'Quant'