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Close-up of sliced Prairie Bread topped with oats.

Authentic American Settlers Prairie Bread Recipe

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This authentic German-American prairie bread is a deeply flavorful loaf made with molasses, rye flour, and raw honey – just as pioneer families baked it in the 1800s. Dark, slightly sweet, and incredibly tender, this bread stays fresh for days and fills your kitchen with the warm scent of frontier life.

  • Total Time: 4 hours 30 minutes
  • Yield: 1 Loaf 1x

Ingredients

Units Scale
For Proofing the Yeast:
  • 1/2 cup warm water (105-115°F)
  • 1 teaspoon sugar
  • 2 teaspoons active dry yeast
For the Dough:
  • 2 1/4 cups all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup rye flour (or cornmeal)
  • 1 tablespoon dark cocoa powder (or espresso powder)
  • 2 tablespoons dark molasses
  • 1 teaspoon kosher salt
  • 1/2 cup warm water (about 110°F)
  • 2 tablespoons olive oil (or corn oil)
  • 1/4 cup warm raw honey
  • 1 egg, beaten (for brushing)
  • Rolled oats for topping (optional)

Instructions

  1. Proof the Yeast: In a small bowl, combine ½ cup warm water (105-115°F), 1 teaspoon sugar, and 2 teaspoons active dry yeast. Stir gently to dissolve and let sit for 5-10 minutes until the mixture becomes foamy and bubbly. This confirms your yeast is alive and active.
  2. In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, rye flour, cocoa powder, and salt until evenly mixed.
  3. Add the proofed yeast mixture, remaining ½ cup warm water, honey, olive oil, and molasses to the dry ingredients. Stir with a wooden spoon or stand mixer until a shaggy dough forms with no dry flour remaining.
  4. Turn dough onto a lightly floured surface and knead for 5 minutes until smooth and slightly sticky. If too stiff, dampen hands with water while kneading.
  5. Place dough in a lightly greased bowl, brush top with water, cover tightly with plastic wrap, and let rise in a warm place for 1 ½ – 2 hours until nearly doubled.
  6. For 2 smaller loaves: Divide risen dough into 2 equal pieces. Flatten each into a rectangle, roll up lengthwise tightly, and pinch seam closed to form a loaf shape.
  7. For 1 large loaf: Shape the entire dough into one large round or place in an oiled 9×5-inch bread pan.
  8. Place shaped loaf/loaves on a parchment-lined baking sheet. Brush tops with beaten egg, sprinkle with oats if desired, and press gently. Cover loosely and let rise 1 ½ – 2 hours until puffed and nearly doubled.
  9. Preheat oven to 350°F. Score with 3-4 diagonal slashes about ¼ inch deep.
  10. Bake for 30-32 minutes (for 2 smaller loaves) or 40-45 minutes (for 1 large loaf) until deep brown and the loaf sounds hollow when tapped. Cool on a wire rack for at least 20 minutes before slicing.

Notes

  • Proofing the yeast ensures it’s alive and active before you commit to making the dough. This is especially important when using active dry yeast.
  • Water temperature matters: too hot (over 120°F) kills the yeast, while too cold (under 100°F) prevents it from activating properly.

Find it online: https://recipe-rewind.com/authentic-american-settlers-prairie-bread/

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