theLeif.org

For my third bread this week, I'm using up the butternut squash purée I had in the fridge. I also felt like adding some spices, cutting back on nutmeg to a surely safe level. Since the barley flour worked out so well before, I'm adding some in this one, too, but half as much to see how that affects things.

• 3/4 c. warm water
• 3/4 c. butternut squash purée
• 2 tsp. yeast
• 1 tbsp. molasses
• ½ c. barley flour
• 3/4 c. sprouted wheat flour
• ¼ c. whole wheat flour
• 1 c. all-purpose flour
• ¼ c. ground flaxseed
• ¼ c. oats
• 1 tsp. cinnamon
• 1 tsp. ground ginger
• ¼ tsp. nutmeg
• 2 tsp. sea salt
• 2 tsp. grapeseed oil

As usual, I'll be baking at 500°F for 10 minutes and then lowering the temperature to 400 or 425°F for the final 25 minutes.

It's rising right now. I'll add an update here later.

UPDATE: During the baking, the kitchen filled up with the smell of cinnamon. It was somewhat muted taste-wise, so it should be safe to double the spices without ill effects.
While I stayed away from adding sugar, I kinda think some sweetener would make it better.
Barley is a great addition to bread. I'll keep including it in my recipes.
I can't tell there's any butternut squash. I like pumpkin more. I have some sweet potato purée I'd like to try next.