Squash Cornmeal Rye Bread

This is my favorite fall bread and each fall when the pumpkins and butternut squash come in, it's one of the first things I make. This is made by hand, so don't worry if you don't have a bread machine. And don't be afraid, so many people think that making bread is complicated and difficult. It's not, anyone can do it. The recipe is adapted from  a recipe by Beth Hensperger in  Baking Bread: Old and New Traditions which unfortunately is out of print, although some copies are still available. She has a number of other books out, but I don't know if the original recipe for this one is in any of them.

You can use any squash you like, I've used pumpkin and butternut in this, both with great results. The recipe makes two loaves so you can freeze one for later if you want. I've done this and it freezes well.  I use mostly blackstrap molasses in mine, it is a great way to boost iron intake for vegetarians. If you don't like the flavor of it, just follow the directions for subbing that I included in the recipe.

I cook, puree and freeze squash for use later in the year in recipes like this bread. This post tells about  Winter Squash Varieties , tells how to cook squash and links to some other recipes to use it in.

Squash Cornmeal Rye Bread

1/2 c. organic yellow cornmeal

1 c. water

1/4 c. blackstrap molasses    (You can sub 1/3 c. honey or agave nectar

2 T. honey                             instead of the 1/4 c. blackstrap molasses

                                               and 2 T. honey that I used)

                                             

4 T. butter

3/4 c. butternut puree

2 1/2 tsp. sea salt

----

1 1/2 T. yeast

drop of molasses or honey

1 c. warm water

3/4 c. rye flour

3/4 c. whole wheat flour

2 c. white whole wheat flour

2 c. bread flour

In a small saucepan combine cornmeal and water. Cook and stir over medium heat till cornmeal thickens. Stir in molasses and honey ( or agave- whatever you choose to use), butter, butternut puree and salt. Remove from heat and let cool.

Meanwhile place warm water in a large bowl, sprinkle yeast over it and drop of molasses or honey. Stir to dissolve, then let stand 10 min. till foamy. Add the cornmeal mixture, the rye and the whole wheat flour. Stir till creamy, then add the white whole wheat flour and finally the bread flour, turning dough onto floured counter top to work when needed. Knead about 3 minutes, then place in oiled bowl and let sit in warm spot 1 1/2 -2 hrs. till dough has doubled in size.

Divide dough into two equal portions, knead and form into loaves, place in oiled 9x5 bread pans. With a sharp knife make 4-5 slashes in top of loaves and then brush top of loaves with a little olive oil. Let rise 30 min. Preheat oven to 350, bake 30 min. cool in pan 10 min. then remove to wire rack to finish cooling. Slice when completely cool.