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

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, kabocha squash kamut/spelt sourdough bread. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Kabocha Squash Kamut/Spelt sourdough bread is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Kabocha Squash Kamut/Spelt sourdough bread is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have 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. Get 1 kabocha squash, cubed
  2. Get 5 cups organic kamut, freshly milled
  3. Take 5 cups organic spelt, freshly milled
  4. Make ready 2 cups sourdough starter
  5. Take 2 cups Greek yogurt or just filtered water
  6. Take 3 Tsp olive oil
  7. Prepare 4 cups filtered water
  8. Make ready 3 tsp salt
  9. Prepare 1 Tsp mulberry syrup or honey
  10. Make ready 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’s going to wrap this up for this special food kabocha squash kamut/spelt sourdough bread recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!