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

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, kabocha squash kamut/spelt sourdough bread. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Kabocha Squash Kamut/Spelt sourdough bread. Kabocha squash is my favorite winter squash due to its complex sweetness and creamy texture, but recently it has given me hard time to digest. As a result, I turn it into a very delicious sourdough bread feast!

Kabocha Squash Kamut/Spelt sourdough bread is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Kabocha Squash Kamut/Spelt sourdough bread is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook kabocha squash kamut/spelt sourdough bread using 12 ingredients and 8 steps. Here is how you cook it.

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. Make ready 2 cups sourdough starter
  5. Take 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. Make ready 1 Tsp mulberry syrup or honey
  10. Make ready 3 tsp cumin seeds, optional
  11. Get 2 Tsp teff or sesame seeds, optional
  12. Get 6-7 cup Organic unbleached all purpose flour

Mash steamed squash in a food processor or manually using a fork. Mix together all wet ingredients and then add freshly milled ancient grain flours, such as spelt and. Mash room temperature baked kabocha squash in a food processor or by a fork. Mix in flour, salt and sourdough starter.

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.

Roll each part to a ball then flat it by hand and pan grill it until golden brown. Gallery of √ Vegan Spelt Bread Recipe Kabocha is one of the best squashes to make bread, sweet and cream. Spelt is such an awesome ancient whole grain that is a great substitute for whole wheat. We sub'd out all-purpose and whole wheat flours for almond and spelt (what we had in pantry). Kabocha is one of the best squashes to make bread, sweet and cream.

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