You should all be proud of me...I am branching out on my squashes. If the world was a perfect place, I would eat kabocha everyday of my life (and a mango, as well). But the world isn't perfect and so it allows me to try out all different types of squashes and pumpkins. This bread uses acorn squash. I find this recipe on the most imaginative bread recipe blog out there...even the name is really cute The Knead for Bread. This bread has a perfect texture, slightly moist, with a touch of sweetness. I copied the recipe almost exactly, except I didn't have whole flax seeds (my mom didn't have any because they are no use nutritionally in their whole form, can't blame her for not buying them), so I put some oats on top, instead.
Ingredients Squash Ingredients
Ingredients Squash Ingredients
- 1 acorn squash
- 2 teaspoon butter
- 2 teaspoons brown sugar
- 4 tablespoons maple syrup
- 1 1/4 cups whole wheat flour
- 3/4 cup lukewarm water
- 1/4 teaspoon instant yeast
- "Day of"
- 2 3/4 to 3 cups whole wheat flour
- 1 cup mashed squash ( above )
- 1 teaspoon instant yeast
- 1 1/2 teaspoon salt
- 1/4 cup water
- 1/4 cup flax meal
- 2 tablespoon flax seeds