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5 from 3 votes

Butternut Bread

This bread is perfect served with sausages you have cooked over the open fire, or just buttered and eaten warm
Author: Adapted from Road Tripping page 70


for the dough

  • 500 g bread flour plus extra for dusting
  • 350 mls water
  • 5 g dried yeast
  • 20 g sugar - I used fructose
  • 20 g salt

for the butternut

  • 1 small butternut peeled and cut into small cubes
  • Olive oil for drizzling
  • Salt and freshly ground black pepper to season

for the bread

  • Butter for greasing
  • Maize meal for dusting
  • 1 handful of pumpkin seeds


  • Preheat the oven to 200° Celsius
  • Place the flour, water, yeast, sugar and salt into the bowl of a stand mixer
  • Mix on a low speed for 1 minute
  • Increase the speed and mix for 3 minutes
  • Turn out onto a lightly floured surface
  • Knead until smooth and the gluten has developed
  • Place the dough into a bowl and cover with a dish towel
  • Leave to prove until doubled in size
  • Place the butternut into an oven proof dish
  • Drizzle with olive oil and season to taste
  • Place into the oven and bake for 50 minutes
  • Remove and set aside to cool
  • Lightly grease a lidded casserole dish (I used my cocotte)
  • Dust with the maize meal
  • Remove the dough from the bowl and gently knock it down
  • Roll the dough into a ball and place seam side down into the dish
  • Place the butternut on top of the dough and sprinkle on the pumpkin seeds
  • Cover with lightly oiled cling film and set aside to rise by a third
  • Preheat the oven to 200° Celsius
  • Remove the cling film and place the lid onto your dish
  • Bake for 2 hours
  • Remove from the oven
  • Remove the bread from the dish and serve