Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, kabocha squash kamut/spelt sourdough bread. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Kabocha Squash Kamut/Spelt sourdough bread is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Kabocha Squash Kamut/Spelt sourdough bread is something that I have loved my whole life. They’re nice and they look wonderful.
Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and airy crumb. You are here I've used both spelt and kamut flour in loaves that included strong white bread flour with great success and flavour, which you can find in my recipe index Spelt and khorason (kamut is actually the brand name, the entire grain has a brand!) are wonderfully tasty grains that are lovely and nutty and chewy.
To get started with this recipe, we must prepare a few components. You can cook kabocha squash kamut/spelt sourdough bread using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Kabocha Squash Kamut/Spelt sourdough bread:
- Get 1 kabocha squash, cubed
- Get 5 cups organic kamut, freshly milled
- Make ready 5 cups organic spelt, freshly milled
- Take 2 cups sourdough starter
- Prepare 2 cups Greek yogurt or just filtered water
- Prepare 3 Tsp olive oil
- Prepare 4 cups filtered water
- Prepare 3 tsp salt
- Make ready 1 Tsp mulberry syrup or honey
- Make ready 3 tsp cumin seeds, optional
- Make ready 2 Tsp teff or sesame seeds, optional
- Take 6-7 cup Organic unbleached all purpose flour
I came up with the recipe for this bread after baking countless loaves of sophisticated sourdoughs using the Tartine method. Squash bowls are infinitely superior to regular bowls, especially when they're filled with this vegan and Paleo-friendly roasted vegetable medley. Roasted Squash Salad with White Beans, Bread Crumbs and Preserved Lemon. Place kabocha squash wedges cut-side up in a baking pan.
Steps to make Kabocha Squash Kamut/Spelt sourdough bread:
- Steam cubed kabocha squash in a steamer for 25 minutes until a fork easily poke through. Cool down to room temperature.
- 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 kamut. If you don't have them, just use whole wheat flour or all purpose flour.
- 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.
- After about 4 hours when the dough is double its size.
- Knead the dough and shape them into your desired styles. Proof a second time for about 2 hours.
- Preheat the oven to 375F and bake for about 30 minutes. Score the bread before baking.
- Sourdough bread keeps well in the room temperature for 3 days and 2 weeks in a fridge and longer in a freezer.
Kabocha squash is is that for me- I just can't get enough of it! I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process. An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet. You can use butternut or acorn squash if you cannot find kabocha.
So that’s going to wrap it up with this exceptional food kabocha squash kamut/spelt sourdough bread recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
