Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, kabocha squash kamut/spelt sourdough bread. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Kabocha Squash Kamut/Spelt sourdough bread is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Kabocha Squash Kamut/Spelt sourdough bread is something that I have loved my entire life.
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!
To get started with this particular 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 can achieve it.
The ingredients needed to make Kabocha Squash Kamut/Spelt sourdough bread:
- Prepare 1 kabocha squash, cubed
- Take 5 cups organic kamut, freshly milled
- Make ready 5 cups organic spelt, freshly milled
- Take 2 cups sourdough starter
- Make ready 2 cups Greek yogurt or just filtered water
- Make ready 3 Tsp olive oil
- Prepare 4 cups filtered water
- Get 3 tsp salt
- Get 1 Tsp mulberry syrup or honey
- Take 3 tsp cumin seeds, optional
- Make ready 2 Tsp teff or sesame seeds, optional
- Make ready 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. As a result, I turn it into a very delicious sourdough bread feast! In a pandemic where dry yeast is out of stock, why not make one.
Instructions 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.
Mash room temperature baked kabocha squash in a food processor or by a fork. Mix in flour, salt and sourdough starter. Roll each part to a ball then flat it by hand and pan grill it until golden brown. Recipe: Yummy Kabocha Squash Kamut/Spelt sourdough bread. Here [???] Best Rice Cookers (Review and Buying Guide) Basic KAMUT ?? Brand Khorasan Wheat Bread - Bread Machine..
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