PREP + COOK TIME 2 HOURS (+ STANDING) MAKES 6
900g butternut squash, halved lengthways, seeds removed
2 teaspoons (7g) dried yeast
1 tablespoon honey
125ml lukewarm water
2 tablespoons vegetable oil
200g wholemeal plain flour
300g ‘00’ flour, bread flour or plain flour
75g sunflower seeds
2 tablespoons sesame seeds
1 tablespoon linseeds
1 tablespoon sea salt flakes
1 egg, beaten lightly
50g pumpkin seeds
1 tablespoon poppy seeds
2 tablespoons sunflower seeds, extra
1 Preheat oven to 180°C/160°C fan.
2 Place squash on an oven tray, cover with foil; bake for 1¼ hours or until very tender. When cool enough to handle, scoop flesh into a medium bowl; mash with a fork. You need 360g mashed squash.
3 Combine yeast, honey and the water in a small bowl; cover with cling film. Stand in a warm place for 10 minutes or until frothy. Stir in oil.
4 Combine sifted flours, sunflower, sesame and linseed seeds, and salt in a large bowl. Add yeast mixture and mashed squash; mix to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. (If you have an electric mixer with a dough hook, mix on medium speed for 6 minutes or
until smooth and elastic.)
5 Place dough in a large oiled bowl; cover with cling film. Stand in a warm place for 1 hour or until doubled in size.
6 Increase oven temperature to 200°C/180°C fan. Punch down dough with your fist. Knead on a floured surface for 1 minute or until smooth. Roll dough into six 4 x 30cm lengths; place on a large oiled oven tray. (Or divide dough into 12 even-sized balls, roll in seeds; see cook’s notes.)
7 Cover dough loosely with oiled cling film. Stand in a warm place for 40 minutes or until dough is almost doubled in size.
8 Brush dough with egg, sprinkle with pumpkin seeds, poppy seeds and extra sunflower seeds. Bake for 25 minutes or until golden and bread sounds hollow when tapped. Cool on a wire rack.
If you’d prefer to make rolls, divide the dough into 12 smooth rounds. Place pumpkin and poppy seeds in a small bowl; roll dough rounds in the seeds to coat. Place 1cm apart on an oiled oven tray in a rectangle shape (three across and four down). Continue recipe from step 7.