Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, kabocha squash kamut/spelt sourdough bread. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Kabocha Squash Kamut/Spelt sourdough bread is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Kabocha Squash Kamut/Spelt sourdough bread is something that I have loved my whole life. They’re fine and they look fantastic.

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!

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. Get 1 kabocha squash, cubed
2. Make ready 5 cups organic kamut, freshly milled
3. Get 5 cups organic spelt, freshly milled
4. Take 2 cups sourdough starter
5. Prepare 2 cups Greek yogurt or just filtered water
6. Get 3 Tsp olive oil
7. Get 4 cups filtered water
8. Prepare 3 tsp salt
9. Make ready 1 Tsp mulberry syrup or honey
10. Take 3 tsp cumin seeds, optional
11. Prepare 2 Tsp teff or sesame seeds, optional
12. Take 6-7 cup 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. Grease two regular bread pans or four miniature bread pans. Whisk together the flours, sugar, spices, salt, and baking soda.

Instructions 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.

Make a well in dry ingredients and add the squash puree, oil, eggs, and water. This kabocha bread is made from sweet Kabocha Anko paste wrapped with Japanese soft milk bread and shaped like a kabocha pumpkin or a Kabocha squash. This bread is a sweet bread, so it is a great snack to share at a Halloween party. Kamut® (Khorasan) Sourdough Bread My goal in experimenting with Kamut wheat was to see how the dough behaved with different ratios of whole grain Kamut flour to bread flour. Kabocha squash can be roasted or steamed and used just like, or in replace of, other winter squashes.

So that’s going to wrap this up for this special food kabocha squash kamut/spelt sourdough bread recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!