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Butternut Squash Bread

Butternut Squash Bread

  • 300 grams baked, pureed butternut squash cooled to room temperature (see instructions below)
  • 500 grams sourdough starter
  • 150 grams water
  • 1 tbsp malt extract
  • 300 grams whole wheat flour
  • 200 grams sifted spelt flour
  • 25 grams whole rye flour
  • 125 grams unbleached bread flour
  • 2 tsp salt

To make the puree: Wash the butternut squash, half and seed before baking at 350F until soft. At this point the peel comes off very easily and the pulp can either be pureed in a food processor or put through a food mill. This process yields a fairly dense puree but not as thick as the canned pumpkin sold at the grocery store.

To make the bread, mix all the ingredients by hand or with a stand mixer until the dough comes together and is tacky but not sticky. You may need to add more flour depending on the consistency of the puree you use.

Butternut Squash Bread


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2 comments to Butternut Squash Bread

  • Can I use other sort of pumpkin or squash? Sometimes, Butternuts are not easily available locally in my country and quite expensive. Definitely not the jack-o-lantern pumpkin! I tasted it during Summer this year and I don’t like it at all except as extra filling for soup, stew or pie dishes.

  • LindenTea

    Yes, you can definitely use pumpkin or any other sweet squash. You will have to adjust the consistency of the dough depending on the moisture content of the pumpkin or squash you use.

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