The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Butternut Squash Spelt WW Bread

Isand66's picture
Isand66

Butternut Squash Spelt WW Bread

I 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.

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Formula

spelt-whole-wheat-with-butternut-squash

spelt-whole-wheat-with-butternut-squash-weights

Download the BreadStorm File Here.

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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.

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Comments

Ru007's picture
Ru007

of my absolute favourite foods, so this loaf is a win in my books!! it looks lovely :) Great bake Ian. 

I'm super keen to try this! I've already got the dough for this weeks bake proofing, so next weekend i'll try some variation of this! 

Did you find the squash made the dough behave in the same way as adding potatoes to a loaf? Or was it more wet? 

Happy baking Ian :)

Isand66's picture
Isand66

Per my comment above, I now discovered how much I love this squash roasted.  It will behave similar to mashed potatoes and is approximately 86% water so you want to compensate accordingly.  I suggest holding back about 100 grams of water until after you add the squash.  I didn't use a large % of squash so it didn't effect the overall hydration greatly.

I look forward to reading about your interpretation and hope you like it as much as I did.  The squash coupled with the maple syrup really gave this bread delicious nutty sweetness.

Regards and Happy Baking!

Ian

Ru007's picture
Ru007

I'll let you know how it goes, i'm really looking forward to it. 

:)

PalwithnoovenP's picture
PalwithnoovenP

Everything pumpkin/squash! The crumb looks so tender for sandwiches. Squash and maple syrup sound so yummy. I will try to make pumpkin pie again with our local squash and I will save some to make bread. Thanks for this reminder.

Isand66's picture
Isand66

Thanks Pal.  I'm glad you liked it and look forward to seeing a bake from you using squash.

Happy Baking.

Ian

dabrownman's picture
dabrownman

BN Squash Rolls for the holiday dinner especially from the King of Rolls - especially with some cream cheese, butter and milk in there somewhere.:-)

The bread looks lovely inside and out.  Has to taste very earthy too I would think.  Lucy sends her best to the Est Coast 7 and hopes all is well with the Island life.  We got some lettuce popping up this week - yea!  Salad for Thanksgiving.  Only planted 4 kinds this year, plus spinach because we couldn't find out seed hoard  

Well done and happy baking Ian

Isand66's picture
Isand66

Thanks DA.

That's a good idea to make some rolls using this formula.  I think maybe some pecans and cranberries would just about make the world shift on it's axis :).

I think you would like this one and hope you try your own variation one day.

The fall is finally upon us here.  Rainy and windy with high in low 50's today and tomorrow so no lettuce for us :(.

Give Lucy a tummy rub from her east coast admirer.


Regards,
Ian

dabrownman's picture
dabrownman

to Cousin Jay's for Really, Really Large Chicken Day.  Maybe I can convince him to let me bring some squash rolls.  I think my wife is bringing Punkin Pie.  I like the Cranpecan idea too.  They should'a, would'a, could'd be a big hit.  Maybe make them like folded over Parkerhouse rolls with butter inside and squash seeds on top.

Now Lucy will get in the sat and claim it was all her idea:-)

hreik's picture
hreik

so delicious.  I adore butternut squash, in any way, shape or form.  Seems perfect to add the honey w it.  Oh luscious.

Happy baking. 

hester

Isand66's picture
Isand66

Thanks so much Hester!  Glad you liked it.

Regards

Ian

 

Danni3ll3's picture
Danni3ll3

squash is one of our favorites around here. I would never have thought of putting it into bread. I am sure it us delicious!

Isand66's picture
Isand66

Thank you Danni.

It was very tasty and if you try it please let me know how you liked it.

Regards,

Ian

pmccool's picture
pmccool

If you want to take it in a savory direction next time, rather than sweet, sage plays very nicely with squash.  You can even saute the sage leaves in a bit of butter to intensify the flavor.

Paul

Isand66's picture
Isand66

Thanks Paul.  My wife actually made some butternut squash ravioli with a sage infused butter sauce the other night so you are certainly spot on!  Thanks for the suggestion.

Regards,
Ian