Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, kabocha squash kamut/spelt sourdough bread. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Go Gourmet With Our Sourdough Bread That Accompanies Any Meal. Find Deals on Spelt Sourdough Bread in Groceries on Amazon. As a result, I turn it into a very delicious sourdough bread feast!
Kabocha Squash Kamut/Spelt sourdough bread is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Kabocha Squash Kamut/Spelt sourdough bread is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have 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:
- Make ready 1 kabocha squash, cubed
- Make ready 5 cups organic kamut, freshly milled
- Take 5 cups organic spelt, freshly milled
- Make ready 2 cups sourdough starter
- Make ready 2 cups Greek yogurt or just filtered water
- Prepare 3 Tsp olive oil
- Get 4 cups filtered water
- Get 3 tsp salt
- Prepare 1 Tsp mulberry syrup or honey
- Make ready 3 tsp cumin seeds, optional
- Make ready 2 Tsp teff or sesame seeds, optional
- Get 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.
Kabocha squash Spelt sourdough flat bread. Kabocha is perfect for baking because it's one of the sweeter winter squash varieties. I loved how light tasting the bread was with spelt flour and the addition of dark chocolate chips made it feel just "naughty" enough to have around during a season when we're indulging a bit more. Kabocha squash Spelt sourdough flat bread instructions. Mash room temperature baked kabocha squash in a food processor or by a fork.
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