Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kabocha squash kamut/spelt sourdough bread. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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. They pointed out that their strengths counter balance the weaknesses of the other flour.
Kabocha Squash Kamut/Spelt sourdough bread is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Kabocha Squash Kamut/Spelt sourdough bread is something which I have loved my whole 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 that.
The ingredients needed to make Kabocha Squash Kamut/Spelt sourdough bread:
- Get 1 kabocha squash, cubed
- Take 5 cups organic kamut, freshly milled
- Prepare 5 cups organic spelt, freshly milled
- Get 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
- Prepare 1 Tsp mulberry syrup or honey
- Make ready 3 tsp cumin seeds, optional
- Take 2 Tsp teff or sesame seeds, optional
- Take 6-7 cup Organic unbleached all purpose flour
Amongst the many squash varieties, kabocha probably tastes the sweetest. Its rich texture and flavor is akin to a sweet potato and a pumpkin combined. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha.
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.
Kabocha squash brushed with olive oil and seasoned with salt is roasted until tender in this easy base recipe with all sorts of applications. 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. 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 Once I added seeds to the dough, it was a whole different story: they gave the dough structure and it held its shape perfectly, hence being able to use. I started using Kamut khorasan flour in bread baking two months ago and have not stopped.
So that is going to wrap this up for this exceptional food kabocha squash kamut/spelt sourdough bread recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
