1 (.25 ounce) package active dry yeast
1 tablespoon honey
1 tablespoon brown sugar
1 package active dry yeast
1/2 cup winter squash, cut into 1/2 inch cubes
1/2 cup Swiss cheese, cubed
2 tablespoons butter
7 cups warm water
3 Cups whole wheat flour
1 teaspoon baking powder
Place the yeast in a separate bowl to break it up. In a medium bowl, stir together honey brown sugar and 1/2 cup of squash cubes. Mix the wet ingredients thoroughly and pour into a separate bowl. Cover and let stand overnight in a warm place until doubled in volume, about 2 hours.
Deflate the mixture and add the 1 cup squash cubes, a 1/3 cup of cheese, 1/4 cup of butter and water. Mix well and allow to stand overnight.
After dark, add flour and baking powder. Mix thoroughly and allow to stand overnight.
During the first day, turn the dough out onto a large floured surface. Deflate the dough and place onto the floured surface. Cover and let rest for 10 minutes.
When the dough has risen, divide the dough into two equal pieces. Roll each piece into a round or rectangle and place them on subsequent sheets. Cover and let rest for 30 minutes.
After resting, turn the sheets over and place them in the warm oven until doubled in size, about 3 hours. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
While the dough is resting, preheat the oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of the warm loaf comes out clean. Cool loaf in the center of the oven for 10 minutes.