Easiest Way to Prepare Appetizing Kabocha Squash Kamut/Spelt sourdough bread

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 Squash Kamut/Spelt sourdough bread 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. You can cook Kabocha Squash Kamut/Spelt sourdough bread using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kabocha Squash Kamut/Spelt sourdough bread

  1. It's 1 of kabocha squash, cubed.
  2. Prepare 5 cups of organic kamut, freshly milled.
  3. Prepare 5 cups of organic spelt, freshly milled.
  4. You need 2 cups of sourdough starter.
  5. Prepare 2 cups of Greek yogurt or just filtered water.
  6. It's 3 Tsp of olive oil.
  7. Prepare 4 cups of filtered water.
  8. You need 3 tsp of salt.
  9. You need 1 Tsp of mulberry syrup or honey.
  10. It's 3 tsp of cumin seeds, optional.
  11. You need 2 Tsp of teff or sesame seeds, optional.
  12. You need 6-7 cup of Organic unbleached all purpose flour.

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. 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

  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..

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. KAMUT ® Wheat Sourdough Kabocha and Black Sesame Babka. Sorghum, KAMUT ® Brand Khorasan Wheat and Pumpkin Seed Loaf. KAMUT ® Brand Khorasan Wheat Bakewell Cream Biscuits.

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