When I was a child we took at least one trip a year up to the mountains, to Bishop, California. Before we returned home we would go to a local bakery there and load up on their specialty, Squaw bread, an absolutely delicious whole grain bread sweetened with raisins and molasses. Then, when I moved to Hawaii , there was a French baker Jacques, who made a similar bread for the restaurant I worked at . It's been some years since I've had either bread but when I saw a recipe for Squaw bread on line I thought I'd give it a tryI actually found 3 different recipes, all quite different , I knew the bread I grew up with and loved contained wheat and rye flours and was sweetened with ground raisins and molasses so I took 3 different recipes and combined them. The bread came out very close to what I remembered , I think the orginal also contained some corn, so I'm going to add some on the next try .
I usually have a 1 hour rule ( no cutting bread until it's cooled for at least an hour but this loaf didn't even sit for 15 minutes before I had to try a piece, , it was half gone in minutes.