Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, kabocha squash kamut/spelt sourdough bread. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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 is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Kabocha Squash Kamut/Spelt sourdough bread is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. 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. Prepare 1 kabocha squash, cubed
2. Take 5 cups organic kamut, freshly milled
3. Make ready 5 cups organic spelt, freshly milled
4. Get 2 cups sourdough starter
5. Make ready 2 cups Greek yogurt or just filtered water
6. Get 3 Tsp olive oil
7. Make ready 4 cups filtered water
8. Get 3 tsp salt
9. Make ready 1 Tsp mulberry syrup or honey
10. Make ready 3 tsp cumin seeds, optional
11. Make ready 2 Tsp teff or sesame seeds, optional
12. Make ready 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.

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.

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.

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