Years ago in a galaxy far away, well actually in California when I was a young skier, we always liked the great breads you can find when traveling from LA to Mammoth or June Mountain. Many were called squaw bread and one bakery had even trademarked that term so they could be the only product sold in markets using that name. That name is probably politically incorrect these days but a recipe that I crafted from the best samples from the best California desert/mountain trail stops along the way to the ski slopes is here for your enjoyment.

4 Grain Mountain Bread

1 cup corn bread mix                                 2 packages active dry yeast

1/4 cup brown sugar, firmly packed           1/2 cup warm water

1 tablespoon salt                                       4 cups whole wheat flour

2 cups boiling water                                   2 cups rye flour

1/4 cup vegetable oil                                 3/4-1 cup all purpose white flour

1/4 cup wheat germ                                   1/4 cup Karo light syrup

In a large bowl, combine the corn bread mix, brown sugar, salt, Karo syrup, oil and boiling water. Let this cool to lukewarm which should be about 30 minutes. Meanwhile, in a small bowl, dissolve the yeast in warm water - not very hot and certainly not cool or the yeast will not start to grow. Allow to sit for a minute or two and then combine with the lukewarm cornmeal mixture. Gradually stir in - by hand or gentle mixer speed - the whole wheat and rye flours, followed by the white flour and last but not least the wheat germ. The goal is to make a moderately stiff dough and you should continue mixing until the texture is smooth.

Turn out the dough onto a lightly floured board and knead until it is very smooth and nicely elastic which should take 8 to 12 minutes. Place the kneaded dough in to a lightly greased bowl bowl, turning once to grease the top. Cover your bowl loosely with a light towel and let rise in a warm place until it has doubled in size which should take about 1 hour. Time to PUNCH IT! Take your daily dose of aggression out and pouch down the dough, turning it out onto a lightly floured (or corn mealed) board. Divide dough in half with a smooth cut of a large knife, cover and let the dough rest for 10 minutes.

Shape the dough into loaves of your choice though I favor the round, mounded loaf for this hearty bread. Place loaves on well greased cooking trays (or loaf pans if you must!), cover and again let rise until doubled in bulk - this time about 30 minutes. (Before covering, this is the time to add any desired surface seeds or grains such as lightly pressing on a small amount of rolled oats. It is also the time to make light crossed surface cuts that add character to the baked loaf.)

Bakes at 375 for 35 to 45 minutes, or until done. Remove from oven and pans, placing them on a wire rack to cool. How long can you fight off the urge to slice a hunk of warm bread and coat it with butter or a favorite jam?