Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kabocha squash kamut/spelt sourdough bread. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Kabocha Squash Kamut/Spelt sourdough bread is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Kabocha Squash Kamut/Spelt sourdough bread is something which I have loved my entire life.
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 can be baked, made into porridge, used as a salad ingredient or used to make.
To begin with this particular 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:
- Get 1 kabocha squash, cubed
- Prepare 5 cups organic kamut, freshly milled
- Take 5 cups organic spelt, freshly milled
- Take 2 cups sourdough starter
- Prepare 2 cups Greek yogurt or just filtered water
- Take 3 Tsp olive oil
- Take 4 cups filtered water
- Take 3 tsp salt
- Take 1 Tsp mulberry syrup or honey
- Get 3 tsp cumin seeds, optional
- Get 2 Tsp teff or sesame seeds, optional
- Prepare 6-7 cup Organic unbleached all purpose flour
I have both grains so I milled up some flour and set out to make some bread. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. Squash bowls are infinitely superior to regular bowls, especially when they're filled with this vegan and Paleo-friendly roasted vegetable Milk bread is an impossibly fluffy Japanese specialty, and the addition of kabocha is fitting, since it's also Japanese in origin. Put the KAMUT® and spelt flour, yeast and sugar into a large bowl and blend them together.
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.
Pour in the water and stir until everything looks craggy and lumpy then stir Cover the dough with an upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. 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. I started using Kamut khorasan flour in bread baking two months ago and have not stopped.
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