Squaw bread recipe lovers know there’s just something about a soft, slightly sweet loaf that takes you back. Whether it was served warm with butter at the dinner table or tucked beneath your favorite sandwich at a deli, the flavor is unforgettable. This recipe brings that same homemade magic to your own kitchen — with ingredients that are easy to find and steps simple enough for any home baker. In this article, I’ll guide you through how to make squaw bread from scratch, answer your top questions, and share my personal tips to make every slice just right.
Table of Contents
Table of Contents
The Story Behind the Loaf
A Warm Slice of Memory
The first time I had squaw bread, I was maybe nine or ten, sitting at my grandma’s kitchen table while the scent of warm molasses and rye filled the room. She didn’t use a written recipe—just muscle memory and a well-worn wooden spoon. I remember how soft the loaf was, sliced thick, served with a generous swipe of butter that melted into every ridge. That comforting sweetness with its rich, earthy notes stayed with me long after.
Years later, as I started baking more seriously, I was determined to recreate that same flavor from scratch. I worked through several versions of this squaw bread recipe until I finally landed on a version that felt just right—moist, soft, slightly chewy, and beautifully brown. Now, whenever I pull this bread from the oven, I’m instantly taken back to that tiny kitchen and the woman who made food feel like a hug.
If you’ve ever made cinnamon rolls with cream cheese frosting or baked a loaf of fluffy banana cottage cheese pancakes, you know that baking at home brings more than just food—it brings connection. That’s what this bread does, too.
What Makes This Bread Special
Squaw bread stands out from your average sandwich loaf. The mix of rye and wheat flours gives it a structure that holds up, while the molasses lends that unmistakable touch of sweetness. It’s also enriched with cocoa powder—not for a chocolatey taste, but to deepen the color and richness. Some versions include cornmeal for texture, which adds a rustic crunch to the crust.
This squaw bread recipe is one of those you’ll come back to again and again. It pairs beautifully with hearty soups like our miso soup made simple or makes a great base for your next chicken salad sandwich. I’ve even used slices to soak up the gravy from this homemade stoved chicken—a comfort meal if there ever was one.
There’s a familiarity to this bread. It reminds you of something you had at a favorite restaurant or maybe something your mom used to make. That’s what I love about it—it’s simple, homey, and full of flavor.
If you’re curious how it stacks up to what’s served at places like Cheesecake Factory, let’s just say this version has one big advantage: you know exactly what’s in it. No preservatives, no mystery ingredients—just real food, made by hand, and baked with heart.
And if you’re baking on the weekend, you might as well whip up a tray of air fryer buffalo wings or prep a batch of baked boneless chicken thighs for dinner. Trust me, this bread fits with just about anything.
So go ahead—dust off your mixing bowl, pull out the molasses, and let’s make a loaf of squaw bread that tastes just like home.
What’s in Squaw Bread?
Key Ingredients Explained
The charm of any good squaw bread recipe is in its simplicity. You won’t find a long list of complicated items—just real, pantry-friendly ingredients that work together to create something wholesome and hearty.
Here’s a breakdown of what you’ll need to make this bread from scratch:
- Rye Flour – Adds an earthy flavor and creates a slightly chewy texture.
- Whole Wheat Flour – Builds structure and adds natural fiber to the dough.
- Molasses – Brings sweetness and gives the bread its deep, brown color.
- Cornmeal – Offers a touch of crunch and rustic texture, especially on the crust.
- Cocoa Powder – Darkens the loaf and deepens the flavor without tasting like chocolate.
- Active Dry Yeast – Makes the dough rise and creates that fluffy interior.
- Warm Water – Activates the yeast and helps bind the ingredients.
- Oil or Butter – Adds moisture and softness while enhancing the flavor.
This mix of ingredients is what gives squaw bread its iconic soft crumb and rich, slightly sweet profile. If you’ve ever tried a slice of San Giorgio-style lasagna with homemade bread, you’ll know exactly how the flavors can complement one another.
You can even tweak the ratios slightly—some people prefer a little more rye, while others like a milder wheat-based version. Just don’t skip the molasses—it’s what makes this squaw bread recipe shine.
Is Squaw Bread the Same as Brown Bread?
It’s easy to confuse the two at first glance. They both have a dark color and often use whole wheat flour, but there’s a clear difference when you slice into them.
Brown bread tends to be drier, more neutral in flavor, and usually leans heavily on wheat flour alone. Squaw bread, on the other hand, is moist, slightly sweet, and far more complex in both taste and texture. The addition of cocoa powder and molasses gives it a deep color that looks similar to brown bread but tastes much more layered.
Think of squaw bread as the heartier, richer cousin of traditional brown bread. It’s the perfect pairing for cozy dishes like stoved chicken or even used as a sandwich base for something unique like chicken foil packets.
So next time you’re tempted to reach for that bag of pre-sliced brown bread at the store, consider giving this homemade squaw bread recipe a shot instead. It’s fresh, warm, and fills your kitchen with the kind of smell that draws everyone to the table.
Make It at Home
Step-by-Step Squaw Bread Recipe
Baking this squaw bread recipe from scratch is easier than you might expect. If you’ve made anything like 2-ingredient biscuits or a quick air fryer chicken breast, you already have the kitchen confidence you need.
Here’s how to bring that warm, sweet aroma into your home.
Ingredients:
- 1 cup rye flour
- 2 cups whole wheat flour
- 1 ½ tablespoons unsweetened cocoa powder
- 2 tablespoons cornmeal
- 2 ¼ teaspoons active dry yeast
- 1 cup warm water (110°F)
- ¼ cup molasses
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon salt
Instructions:
- In a small bowl, stir the yeast into the warm water and let it sit until foamy—about 10 minutes.
- In a large bowl, mix the rye flour, wheat flour, cocoa powder, cornmeal, and salt.
- Add in the yeast mixture, molasses, and oil. Stir with a wooden spoon until a soft dough forms.
- Knead the dough on a lightly floured surface for about 8–10 minutes until it becomes smooth and elastic.
- Transfer it to a greased bowl, cover, and let rise for one hour or until doubled in size.
- Punch it down, shape it into a loaf, and place it on a parchment-lined baking sheet.
- Let the shaped dough rise for another 30 minutes while preheating the oven to 375°F.
- Bake for 25–30 minutes until the loaf sounds hollow when tapped underneath.
- Let cool slightly before slicing—or enjoy it warm with butter!
This squaw bread recipe yields a hearty, flavorful loaf perfect for sandwiches or enjoying on its own. I love pairing it with dishes like campfire shrimp skillet or as a side for chesters honey chicken.
Recipe Tips and Common Questions
Can I make this squaw bread recipe ahead of time?
Yes! You can refrigerate the dough after the first rise and bake it the next day. Just allow it to come to room temperature before shaping.
What if I don’t have rye flour?
You can substitute additional wheat flour, but you’ll lose a bit of that signature earthy flavor that makes this squaw bread recipe so unique.
Is it possible to make this recipe vegan?
Absolutely. Just swap the butter for oil. The result is just as soft and delicious.
Can I freeze the finished loaf?
Definitely. Let it cool completely, wrap tightly, and freeze for up to 2 months. Toast slices straight from the freezer for a warm, fresh-baked taste.
When you bake this squaw bread recipe, you’re not just making bread—you’re creating something that brings people together. And if you’re looking for another cozy classic, don’t miss our cinnamon rolls with frosting or baked boneless chicken thighs to round out your meal.
FAQ About Squaw Bread Recipe
What is squaw bread made of?
This squaw bread recipe uses a combination of rye flour, whole wheat flour, molasses, cornmeal, cocoa powder, active dry yeast, warm water, and oil or butter. It’s the mix of rye and molasses that gives the bread its signature flavor and rich brown color. The cocoa powder doesn’t add a chocolate taste—it just deepens the loaf’s appearance and balances the sweetness beautifully.
Is squaw bread the same as brown bread?
While they may look alike, they’re not quite the same. Brown bread is often made with whole wheat flour and sweetened with sugar or honey. A true squaw bread recipe relies on molasses and rye for its signature flavor and slightly chewy bite. It’s softer and sweeter than traditional brown bread, making it great for sandwiches, toast, or pairing with hearty dinners like stoved chicken.
What’s the difference between squaw bread and pumpernickel?
Great question. Pumpernickel is a dense German-style bread made with coarse rye and usually baked low and slow for several hours. This squaw bread recipe, on the other hand, is lighter in texture and much quicker to make. While both share rye flour and a dark color, squaw bread includes cornmeal and molasses for a sweeter, softer result. If you’ve ever tried San Giorgio lasagna, you know how nice it is to balance richness with a subtly sweet bread—and this recipe does exactly that.
Is the brown bread at Cheesecake Factory squaw?
While Cheesecake Factory’s famous bread is inspired by it, their recipe is a proprietary version. That said, this homemade squaw bread recipe captures that same slightly sweet, soft, rich taste—without any preservatives or artificial flavors. You get to enjoy it fresh from your oven, warm and just as good (if not better).
Final Thoughts
This squaw bread recipe brings comfort, tradition, and flavor together in one loaf. It’s simple enough for beginners but satisfying for experienced bakers. The ingredients are easy to find, and the reward is so worth it—whether you’re making sandwiches, pairing it with honey butter, or serving it with dinner.
It’s a recipe I come back to again and again, just like I do with family favorites like cinnamon rolls with cream cheese frosting or fluffy banana cottage cheese pancakes. And now, it’s one you can return to anytime you want that homemade magic on the table.
Bake it once and you’ll understand why this squaw bread recipe has stood the test of time.
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Squaw Bread Recipe – Taste the Homemade Magic in Every Slice
- Total Time: 1 hr 50 mins
- Yield: 1 loaf
- Diet: Vegetarian
Description
Soft, sweet, and slightly earthy, this squaw bread recipe is a homemade classic perfect for sandwiches or warm slices with butter.
Ingredients
1 cup rye flour
2 cups whole wheat flour
1 ½ tablespoons unsweetened cocoa powder
2 tablespoons cornmeal
2 ¼ teaspoons active dry yeast
1 cup warm water
¼ cup molasses
2 tablespoons vegetable oil or melted butter
1 teaspoon salt
Instructions
1. Dissolve yeast in warm water; let stand until foamy.
2. Mix rye flour, wheat flour, cocoa powder, cornmeal, and salt in a bowl.
3. Add molasses, oil, and yeast mixture. Stir to form a dough.
4. Knead for 8–10 minutes on a floured surface until elastic.
5. Place in greased bowl, cover, and rise 1 hour.
6. Punch down, shape into loaf, place on baking sheet.
7. Let rise 30 minutes while preheating oven to 375°F.
8. Bake for 25–30 minutes until crust is firm and hollow underneath.
9. Cool slightly before slicing. Serve warm or store airtight.
Notes
To make it vegan, use oil instead of butter.
Freeze slices for up to 2 months.
Brush loaf with butter after baking for extra softness.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 145
- Sugar: 4g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
