Steps

• Mix the instant yeast in warm water to rehydrate it.
• In a large mixing bowl, combine the flour and salt. Add the squash puree and water with the yeast. Knead the dough by hand for a few minutes to achieve a smooth and slightly sticky texture.
• Cover the container with a clean, damp cloth. And let the dough rise at room temperature for approximately 1 hour and 30 minutes.
• Divide the dough in half and form two round loaves (you can lightly flour your hands to make it easier to shape). Place them on a baking sheet lined with parchment paper. Using a brush, moisten the loaves with water and sprinkle them with sunflower seeds. With a sharp knife or a razor blade, score the top of the loaves to create a slashing (it can be a cross, just a line, whatever you like, so the loaves rise more evenly). Let the dough rest at room temperature for an additional hour.
• Preheat the oven to 180°C (355°F) and place a dish filled with water on the bottom rack.
• Place the breads on the top rack of the oven for approximately 20 minutes of baking time.
• Remove the dish filled with water from the oven and continue cooking for another 10 minutes. The crust should be nicely golden!