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Recipe Detail Page
Smoothwater Trapper's Bread
Winter 2006
This hearty bread, now a specialty of Smoothwater Ecolodge in Temagami, traditionally sustained trappers on the cold winter trapline. Smoothwater's Caryn Colman kneads the dough the old-fashioned way, by hand. If you prefer, use a stand mixer fitted with a dough hook but make sure it's a large heavy-duty mixer, as the mixture is quite stiff.
Makes 2 loaves
¾ cup (175 mL) sultana raisins
¾ cup (175 mL) currants
Boiling water
1¼ cups (300 mL) hot water
½ cup (125 mL) lightly packed brown sugar
½ cup (125 mL) butter, cubed
½ cup (125 mL) blackstrap molasses or maple syrup
1½ tsp (7 mL) salt
½ cup (125 mL) warm water
1 tsp (5 mL) granulated sugar
2 tsp (10 mL) active dry yeast
6 to 7 cups (1.5 to 1.75 L) all-purpose flour
1. Combine raisins and currants in a medium bowl with enough boiling water to cover them. Set aside for 20 minutes until plump, then drain well.
2. In a large bowl, combine hot water, brown sugar, butter, molasses and salt, stirring until butter melts.
3. In a small bowl, stir together warm water and granulated sugar until sugar dissolves. Sprinkle yeast over surface and let stand for 10 minutes until puffy. Stir briskly with a fork, then add to molasses mixture.
4. Beat in 3 cups (750 mL) flour until smooth. Toss the raisins and currants with 3 cups (750 mL) of remaining flour. Work into dough, then turn out onto a lightly floured surface and knead for 8 to 10 minutes.
5. Shape dough into a smooth ball and put into a greased bowl. Cover with a damp cloth, then let rise in a warm, draft-free place until doubled in size, about 2 hours.
6. Punch dough down, then cut in half. Form into 2 loaves and put each into a greased 9 x 5-inch (2-L) loaf pan. Cover with a cloth and let rise again until doubled in size, about 1 hour.
7. Preheat oven to 375ºF (190ºC).
8. Bake for 50 to 60 minutes, until golden brown and bread sounds hollow when tapped on the bottom. Transfer to wire rack to cool.
Makes 2 loaves
