This bread is really good and simple to make. It's also a great option for using up a small amount--1/2 cup--of leftover winter squash. You can use delicata, butternut, kabocha, acorn, or any similar squash. The squash adds moisture as well as a bit of sweetness and extra nutrition to the bread. The bread includes no refined sugar and gets most of its sweetness from dates and a small amount of raisins as well as the squash. With plenty of fiber and whole-grains, the bread is great (in moderation, as always) if you're on a diabetic diet or want to "eat healthy." I like to make the bread in the air fryer, which gives it a slightly crisper crust, while the interior stays moist, but you can also use a regular oven. The bread is great for breakfast, and it's also good for dinner and alongside soups and salads. Enjoy!
Sourdough Winter Squash and Raisin Bread (Diabetic Friendly) -- Makes 1 Loaf
1 cup of sourdough starter/discard
2 tablespoons of milled flax seeds
1/3 cup of canola oil
1/3 cup of milk
1/2 cup of cooked winter squash (I used delicata in the bread pictured)
1/4 cup of date puree (barely cover pitted dates with very hot water, let them stand
until cool and process them or mash them well with a fork)
3/4 cup of white whole-wheat flour
1/4 cup of raisins (I used golden in the bread pictured)
In a large bowl combine the starter, milled flax seeds, oil, milk, cooked squash, date puree, white whole-wheat flour, and raisins until well combined. Loosely cover the mixture and let it sit for at least an hour. I routinely let my mixture sit for 3-5 hours while I do other thing, and it's fine. When you're ready, add to the mixture:
3/4 cup of white whole-wheat flour
1 teaspoon of salt
Mix in, then knead in, the flour and salt, then knead the bread for 3-5 minutes, adding an additional 1/2 cup of white whole-wheat flour as needed to prevent the bread from being too sticky to knead.
Shape the bread into a loaf. Spritz an 8- x 4-inch pan (or similar) with non-stick cooking spray. Place the bread in the pan and spritz the top of the loaf with non-stick cooking spray. Loosely cover the dough with plastic wrap. Let the dough rise until it increases in volume by about one-third. This usually takes a couple of hours in my not-too-warm kitchen.
Air Fryer: Air fry the loaf at 320 degrees for 40-45 minutes or until it is golden brown on top and reaches an internal temperature of 190-200 degrees.
Oven: Preheat the oven to 350 degrees and bake the bread for about 45 minutes or until it is golden brown on top and reaches an internal temperature of 190-200 degrees. Let the bread cool a few minutes and then remove it from it's pan to cool completely. The bread will slice easily once it has cooled completely.
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