I made this cute little loaf today to use up some roasted squash. It gave the bread a wonderful colour and flavour! I remember making cottage loafs with my dad when I was little when he lived in a cottage in a little village, that has to be one of my fondest bread based memories. I hope this month of yeasted, bready goodness has inspired some of you to give breads a go! Remember there’s still another four recipes to go! Happy baking.
1 cup organic white bread flour
1 cup wholemeal bread flour
1/3 cup rye flour
1/2 tsp fine sea salt
1 cup pureed butternut squash/ pumpkin
1/3 cup tepid water, plus more if needed
1 tbsp fresh yeast
1 tsp unrefined golden sugar
1 tbsp olive oil
1/3 cup mixed seeds, plus extra for topping
Mix the flours and salt in a mixing bowl and make a well in the centre. In a separate mixing bowl combine the butternut squash, water, yeast and sugar. Add the wet ingredients into the dry and mix together until a dough is formed, adding more flour or water if needed (you may need to get in there and mix it with your hands). Knead in the bowl for about 8-10 minutes until springy and elastic and form into a ball. Drizzle the olive oil into the bowl and toss the dough around in the oil to coat. Cover and let rise until doubled in size for approx 1 hour to 2 hours, Once risen, transfer to a floured surface and fold in the seeds until well interoperated and section the dough into two pieces, one that is about 1/3 of the dough and another that is about 2/3’s of the dough. Roll each piece into a ball and place the smaller piece on top of the larger. Dip the handle of a wooden spoon into a bag of flour and then press it through the centre of the two pieces of dough to join them together. Allow to rise for 30 minutes to 1 hour, until the loaf has doubled back up and preheat the oven to 220c/420f. Place a metal dish of recently boiled water in the base of the oven. Transfer the loaf to a lined baking sheet and brush with almond milk, then scatter over some extra seeds, slash down the sides of the loaf if desired and bake for about 30 minutes, until crisp and golden. Transfer to a wire rack and cool completely before slicing and serving.