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

Hello everybody, it is me, Dave, welcome to my 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. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Squash Kamut/Spelt sourdough bread is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Kabocha Squash Kamut/Spelt sourdough bread is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. 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:
  1. Prepare kabocha squash, cubed
  2. Take organic kamut, freshly milled
  3. Take organic spelt, freshly milled
  4. Get sourdough starter
  5. Get Greek yogurt or just filtered water
  6. Make ready olive oil
  7. Prepare filtered water
  8. Prepare salt
  9. Prepare mulberry syrup or honey
  10. Take cumin seeds, optional
  11. Prepare teff or sesame seeds, optional
  12. Take Organic unbleached all purpose flour
Instructions 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 is going to wrap it up for this exceptional food kabocha squash kamut/spelt sourdough bread recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!