Native American Bread

it is good

I AM NATIVE AMERICAN and this recipe is NOT ANY NATIVE AMERICAN BREAD I EVER encountered in my travels all over North America. I am Oglala Lakota and Ihanktonwan Dakota Sioux from South Dakota USA

I make Indian bread for every feast and this recipe is so wrong the degree for the water is wrong. She should have given the recipe for the way it is actually done. We do not use small amounts of floor and i agree this was way to much salt we use any where from 20 to 100 lbs of floor just depends on what event you are cooking for. This recipe needs to be re evaluated. And this is done in an out door oven contact me and i can show you the proper recipe for one loaf.

I am sorry but this recipe is wrong it has way to much salt and does not rise because of the salt in it. I am PUEBLO/NAVAJO and I really think this recipe needs to be reviewed again. I make bread and never use that much salt. Salt is ment to help the gluten and yeast devolop not to kill it.

actually i am from a small town in wisconsin and i have heard of this bread but u cook it in a large skillet on a open fire i have had it before and elders from the chippewa tribe made it and the whole wild rice thing you can go into in local store and get real wild rice from the local tribes in ur area!!!!!!

I’m an American Indian of Ojibwe (MN) and /Oneida (WI) parents. The only thing remotely similar in this recipe to anything about Indian cooking that I’m familiar with is the oven method, which is southwest.

How is it that Food TV can call this “native” bread when you’re using all non-Native ingredients?

If you want a really good bread with “native” roots (not Native, though…because I’m being honest, unlike this recipe)… search for the wild rice bread recipe from a kitchen in Malmo, MN. For the recipe to work, you MUST use real wild rice, not the fake paddy rice that is sold in nearly 100% of stores in the country. Real wild rice can only be purchased from the tribes in Minnesota and a few in Wisconsin. If you’re buying “wild” rice your grocery store or Co-op, beware that is genetically unrelated to real wild rice. That’s right. Consumer fraud, because the California paddy rice industry is more powerful than the MN tribes and USDA lets them lable this garbage as “wild”.

Wild rice is the seed from an aquatic grass, while paddy “wild” rice is actually in the rice family and takes forever to cook up and tastes like crap (no offense to all of you who like it…the real thing is Sooooo much better and cooks up in about 15 minutes).

Anyway, there’s your rice education for the day. If you happen to live in MN and can get the real rice, use it and double the cooked rice (2 cups cooked) that the recipe calls for.

Spectacular.

Mii-Gwetch!!!!

I hate to be so “purist” but this is not “Native American” as far as ingredients go. The only thing that might be considered “Native” about it is the cooking method. Otherwise it is just plain ol’ bread.

I’ve tried this recipe 4 times even getting some help from my Jemez friends who make this bread. They agreed that there was too much salt. This is not like traditional yeast bread and you don’t want too much air in the bread. When cooked, it should be very dense & have a hard outer crust, this recipe did do that.