Butternut Squash Spelt WW Bread

21 Oct

dsc_0108I had never used squash in my bread baking before and didn’t know how it would effect the end result.  I only used a small amount of leftover roasted butternut squash that I mashed up with a spoon before adding to the final dough.

I have to say it really added a nice nutty and slightly sweet flavor coupled with the maple syrup I added.  The freshly milled WW flour and Spelt which were both sifted once along with the other additions turned out a moist and flavorful bread.  I brought one of the loaves into my office today and everyone told me they loved it.

This is one that is worth trying for sure.





Download the BreadStorm File Here.


Levain Directions Build 1

Mix the Levain ingredients together for build 1 for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Levain Directions Build 2

Add the remaining flour and water and mix until incorporated.  Let it sit at room temperature until doubled.  Use in the main dough right away or refrigerate overnight.

 Main Dough Procedure

Mix the flours and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 1-2 hours.  Next add the salt, starter (cut into about 7-8 pieces), squash (mashed up) and maple syrup and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.



2 Responses to “Butternut Squash Spelt WW Bread”

  1. Karin Anderson October 22, 2016 at 1:51 pm #

    Very nice bread – I will download the breadstorm file.
    You shouldn’t have qualms using squash puree. I just learned that what’s sold here in the US as canned “pumpkin puree” (what I use) is actually pureed squash!
    I bake a spelt pumpkin bread as a seasonal specialty every year for my customers (http://hanseata.blogspot.com/2013/10/spelt-pumpkin-bread.html) and love Dan Lepard’s Pumpkin Whey Bread.
    I’ll fly to Hamburg on Monday – probably getting serious baking withdrawal symptoms during those 2 weeks 🙂

    • mookielovesbread October 22, 2016 at 3:08 pm #

      Thanks Karin. I will check out your recipe as well. Do try using roasted butternut squash when you get a chance as it really is fabulous tasting. I’m going to Frankfurt at the end of January for a show and then to Nuremberg for another show. I hope to visit Munich for a day if I’m lucky.

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