Kabocha Squash Kamut/Spelt sourdough bread. Great recipe for Kabocha Squash Kamut/Spelt sourdough bread. Kabocha squash is my favorite winter squash due to its complex sweetness and creamy texture, but recently it has given me hard time to digest. As a result, I turn it into a very delicious sourdough bread feast!
Kabocha is one of the best squashes to make bread, sweet and cream. Spelt is such an awesome ancient whole grain that is a great substitute for whole wheat. Kabocha Squash Kamut/Spelt sourdough bread instructions. You can cook Kabocha Squash Kamut/Spelt sourdough bread using 12 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Kabocha Squash Kamut/Spelt sourdough bread
- You need 1 of kabocha squash, cubed.
- You need 5 cups of organic kamut, freshly milled.
- It's 5 cups of organic spelt, freshly milled.
- It's 2 cups of sourdough starter.
- You need 2 cups of Greek yogurt or just filtered water.
- You need 3 Tsp of olive oil.
- It's 4 cups of filtered water.
- It's 3 tsp of salt.
- It's 1 Tsp of mulberry syrup or honey.
- Prepare 3 tsp of cumin seeds, optional.
- Prepare 2 Tsp of teff or sesame seeds, optional.
- You need 6-7 cup of 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.
Kabocha Squash Kamut/Spelt sourdough bread step by step
- 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..
Mash room temperature baked kabocha squash in a food processor or by a fork. Mix in flour, salt and sourdough starter. Roll each part to a ball then flat it by hand and pan grill it until golden brown. Recipe: Yummy Kabocha Squash Kamut/Spelt sourdough bread. Here […] Best Rice Cookers (Review and Buying Guide) Basic KAMUT ® Brand Khorasan Wheat Bread - Bread Machine..
