Prep 8 hrs
Cook 30 mins
I was looking for a good bread to make rolls for Thanksgiving and maybe to turn into a bread pudding. I couldn't find exactly what I wanted, so I modified my whole wheat bread recipe and this was the delicious outcome.
- 118.29 ml buttermilk
- 14.79 ml honey
- 14.79 ml molasses
- 1 egg
- 4.92 ml salt
- 29.58 ml butter, melted
- 236.59 ml butternut squash, pureed
- 9.85 ml cinnamon
- 1.23 ml nutmeg
- 0.59 ml clove
- 600 g whole wheat flour, fresh milled (about 4 cups)
- 59.16 ml vital wheat gluten
- 9.85 ml yeast
- Add buttermilk, honey, molasses and egg to the bread machine.
- In a separate container mix the butternut (or some other Winter squash, pumpkin is great too) with the cinnamon, nutmeg, and cloves. Trust me. It gives the bread a richer flavor.
- Add the butternut mixture to the rest of the wet stuff.
- Add the all flour except about one cup to the bowl and start the bread machine on the dough only setting. Let it start mixing. Watch it to make sure it all mixes inches Let it mix for about ten minutes and then turn it off.
- I use fresh milled grain, which requires an autolysing time to process. If you are using whole wheat purchased from the store, you can skip the next step.
- Remove the dough and refrigerate for 8-24 hours (you can leave it in the bowl). This will give it time for the whole grain to break down so it will be easier to digest. Trust me, it is worth it. There is NO comparison to fresh milled whole grain bread.
- When ready to make the bread, put it back into the bread maker, add the last cup of wheat and the yeast, let it run in the dough cycle.
- Remove from the pan and shape into two loaves, or into 24 rolls.
- Allow to rise for 30 minutes.
- After the second rise, bake for 30 minutes at 350.