Whole wheat harvest bread

My first attempt at whole-wheat bread. Healthy, easy to slice and surprisingly tasty.

Ingredients
overnight:
1.25 cup whole wheat flour
0.75 cup lukewarm water
0.25 tsp dry yeast
dough:
1 portion overnight
1 cup mashed roasted squash
2.75-3 cup whole wheat flour
1 tsp yeast
1 tsp salt
0.25 cup water
1/3 cup flax meal

Preparation
Mix the overnight and allow to sit covered at room temperature for 12-16 hours.

Mix the preferment with the water, salt, yeast, squash mush and flax meal.

Add half the flour and mix, then add the rest of the flour in small amounts. When it's ready for kneading and separates from the bowl, remove onto a floured surface.

Keep adding the remaining flour and kneading for 10 minutes.

Coat with oil in a bowl, cover with plastic wrap. Allow to rise till double in bulk.

Remove from bowl and press to deflate. Cut into two parts and shape into round balls.

Place onto a baking shape liberally dusted with cornmeal. Cover with plastic wrap and allow to double in bulk again (1 hour). Brush the loafs with milk, then score them.

Bake in a preheated, 375F oven for 30 minutes. Allow to cool covered on a cookie rack.