Kabocha Squash Kamut/Spelt sourdough bread
Kabocha Squash Kamut/Spelt sourdough bread

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, kabocha squash kamut/spelt sourdough bread. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kabocha Squash Kamut/Spelt sourdough bread is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Kabocha Squash Kamut/Spelt sourdough bread is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kabocha squash kamut/spelt sourdough bread using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash Kamut/Spelt sourdough bread:
  1. Make ready 1 kabocha squash, cubed
  2. Get 5 cups organic kamut, freshly milled
  3. Make ready 5 cups organic spelt, freshly milled
  4. Take 2 cups sourdough starter
  5. Make ready 2 cups Greek yogurt or just filtered water
  6. Make ready 3 Tsp olive oil
  7. Get 4 cups filtered water
  8. Take 3 tsp salt
  9. Prepare 1 Tsp mulberry syrup or honey
  10. Get 3 tsp cumin seeds, optional
  11. Make ready 2 Tsp teff or sesame seeds, optional
  12. Get 6-7 cup Organic unbleached all purpose flour
Steps to make Kabocha Squash Kamut/Spelt sourdough bread:
  1. Steam cubed kabocha squash in a steamer for 25 minutes until a fork easily poke through. Cool down to room temperature.
  2. Mash steamed squash in a food processor or manually using a fork.
  3. Mix together all wet ingredients and then add freshly milled ancient grain flours, such as spelt and kamut. If you don't have them, just use whole wheat flour or all purpose flour.
  4. Knead the dough until smooth and your hands are clean too. Divide the dough into 3 equal pieces and place each dough in a pre oiled bowl to proof.
  5. After about 4 hours when the dough is double its size.
  6. Knead the dough and shape them into your desired styles. Proof a second time for about 2 hours.
  7. Preheat the oven to 375F and bake for about 30 minutes. Score the bread before baking.
  8. Sourdough bread keeps well in the room temperature for 3 days and 2 weeks in a fridge and longer in a freezer.

So that is going to wrap this up for this exceptional food kabocha squash kamut/spelt sourdough bread recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!