Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, kabocha squash kamut/spelt sourdough bread. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Kabocha Squash Kamut/Spelt sourdough bread is only one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Kabocha Squash Kamut/Spelt sourdough bread is something which I have loved my entire life. They are nice and they look wonderful.
Find Deals on Kamut Bread in Groceries on Amazon. 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.
To get started with this particular 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 it.
The ingredients needed to make Kabocha Squash Kamut/Spelt sourdough bread:
- Take 1 kabocha squash, cubed
- Make ready 5 cups organic kamut, freshly milled
- Get 5 cups organic spelt, freshly milled
- Take 2 cups sourdough starter
- Prepare 2 cups Greek yogurt or just filtered water
- Make ready 3 Tsp olive oil
- Get 4 cups filtered water
- Take 3 tsp salt
- Take 1 Tsp mulberry syrup or honey
- Prepare 3 tsp cumin seeds, optional
- Take 2 Tsp teff or sesame seeds, optional
- Make ready 6-7 cup Organic unbleached all purpose flour
Kabocha Squash Kamut/Spelt sourdough bread instructions. 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!
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.
In a pandemic where dry yeast is out of stock, why not make one. 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.
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