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

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, kabocha squash kamut/spelt sourdough bread. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Kabocha Squash Kamut/Spelt sourdough bread is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Kabocha Squash Kamut/Spelt sourdough bread is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have kabocha squash kamut/spelt sourdough bread using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Kabocha Squash Kamut/Spelt sourdough bread:
  1. Take kabocha squash, cubed
  2. Take organic kamut, freshly milled
  3. Prepare organic spelt, freshly milled
  4. Get sourdough starter
  5. Make ready Greek yogurt or just filtered water
  6. Take olive oil
  7. Prepare filtered water
  8. Make ready salt
  9. Get mulberry syrup or honey
  10. Prepare cumin seeds, optional
  11. Make ready teff or sesame seeds, optional
  12. Take 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.

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