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

Hello everybody, I hope you’re having an incredible day today. 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 am going to 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 recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Kabocha Squash Kamut/Spelt sourdough bread is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to 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 that.

The ingredients needed to make Kabocha Squash Kamut/Spelt sourdough bread:
  1. Make ready 1 kabocha squash, cubed
  2. Make ready 5 cups organic kamut, freshly milled
  3. Make ready 5 cups organic spelt, freshly milled
  4. Get 2 cups sourdough starter
  5. Prepare 2 cups Greek yogurt or just filtered water
  6. Prepare 3 Tsp olive oil
  7. Get 4 cups filtered water
  8. Get 3 tsp salt
  9. Make ready 1 Tsp mulberry syrup or honey
  10. Take 3 tsp cumin seeds, optional
  11. Make ready 2 Tsp teff or sesame seeds, optional
  12. Take 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 is going to wrap it up with this exceptional food kabocha squash kamut/spelt sourdough bread recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s 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. Thanks again for reading. Go on get cooking!