amazingly, I had enough squash with just half, but my acorn squash was quite large–

I found the recipe to be perfect; it was just perfect; I needed no more than 1/4 cup of water to add to the squash and sponge, but I did not use whole flax seeds, and I did ‘mill’ my flax in the blender, because my mill doesn’t work so well with flax–
I used ‘golden’ whole wheat, and I made loaves (ovals), because it fit better on my stone–

I was in a BIG hurry, so I hurried the rising by putting the loaves on a board atop my wood stove–

and amazingly, it was ready for dinner–
it baked in 25 minutes.
It is NOT quite as pretty as the picture here, but it is a very nice-looking loaf, and the flavor is delectable–
Oh, and I also used the ‘water’ (less than 1/8 cup I am sure) from the other squash in the bread; I just kind of tossed it in–

The instructions are very detailed and helpful–

THANK you!

old mama who is a 30 year veteran of whole grain breadbaking and likes new recipes; this is a keeper–

it’s extremely good served with apricot jam, by the way–

*wink*

the flour amount was perfect, too–just perfect; it couldn’t have been better–

I baked the Harvest Squash Bread today. It turned out nice. I made some substitutions though, Acorn squash was replaced with yellow squash and carrot (equal quantities) and flax meal was replaced by peanut meal. The procedure was followed according to the recipe.
Thanks a bunch! I’ll be trying some more of your recipes.