Roasted Butternut Squash Bread Recipe

Roasted Butternut Squash Bread

Ingredients	Measure
Night Before:
Bread flour	1/4 cup
Whole wheat flour	1/4 cup
Dark rye flour	1/4 cup
Instant yeast	1/4 teaspoon
Water (lukewarm)	1/3 cup
Soaker:
Steel cut oats	1/4 cup
Water (lukewarm)	1/4 cup
Day Of:
Bread flour	2 - 21/2 cups
Whole wheat flour	3/4 cup
Dark rye flour	1/2 cup
Roasted butternut squash (mashed)	1 cup
Instant yeast	1 teaspoon
Fennel seeds	3 teaspoons
Salt	1 1/2 teaspoons
Water (lukewarm)	3/4 cups

Directions
The night before you want to make this bread combine all the night before ingredients into a bowl, mix till smooth. Cover with plastic wrap and allow to sit on the counter over night. Also you will need to create your soaker. Combine the steel cup oats and water, mix and cover with plastic wrap allow to sit on the counter over night. The next morning combine the " Night before" mixture, roasted squash, soaker and water into a large bowl and mix. Add in the whole wheat flour, rye flour, salt, instant yeast and fennel seeds. Mix till smooth and allow to rest uncovered for 15 minutes. Now, start to add in the flour, just a half a cup at a time. Till it becomes to hard to mix with a wooded spoon. Pour out mixture onto a floured surface. Continue to add more flour and knead for 10 minutes. You want the dough to become smooth and elastic and a little on the sticky side but not sticking to your hands. Add a little oil to a bowl and place the kneaded dough into the bowl. Turn over dough to very lightly coat all sides of the dough. Cover with plastic wrap and allow to rest for 2 hours or till double in bulk. After the dough has rested, pour out onto a flat surface. Cut dough in half. Take one piece of dough and lightly flatten the dough and roll the dough like a jelly roll. With each turn press with your thumb to seal. Pinch the seam closed with your fingers. Place dough onto parchment paper dusted with cornmeal. Allow to rest for 1 hour. About half way through the rising process turn on the oven to 425F and place your baking stone onto the oven and a cast iron skillet on the bottom of the stove to heat up. After the bread has risen remove the cling wrap and sprinkle a little bread flour on top of the loaves. Using a very sharp knife cut long slashes on top of the loaves. Place the loaves onto the baking stone and pour a cup of boiling water into the cast iron skillet to create some steam. Close the door and allow to bake for 30 - 35 minutes. Remove from oven and cool on a wire rack.

Source:  thekneadforbread.com