Homemade yeast bread: Kabocha pumpkin

Roasted kabocha pumpkin

Here are my homemade apple yeast, leaven, and raisin yeast. Raisin yeast is over 2 years old. It makes very active leaven for my bread.

I used roasted kabocha to make bread. I mixed white and whole wheat flour, and added millet.

It took about 5 hours for final proofing.

My husband and I had it for lunch, and it was very soft and delicious.

I decided to use kabocha for something else, Muffins! My kids love pumpkin muffins.

Tea time

We all enjoyed them.