Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make 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 will be really delicious.
Kabocha Squash Kamut/Spelt sourdough bread is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Kabocha Squash Kamut/Spelt sourdough bread is something which I have loved my entire life. They’re fine and they look fantastic.
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 pointed out that their strengths counter balance the weaknesses of the other flour.
To begin with this particular recipe, we must first prepare a few components. You can have kabocha squash kamut/spelt sourdough bread using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Kabocha Squash Kamut/Spelt sourdough bread:
- Prepare 1 kabocha squash, cubed
- Get 5 cups organic kamut, freshly milled
- Get 5 cups organic spelt, freshly milled
- Take 2 cups sourdough starter
- Prepare 2 cups Greek yogurt or just filtered water
- Prepare 3 Tsp olive oil
- Get 4 cups filtered water
- Get 3 tsp salt
- Get 1 Tsp mulberry syrup or honey
- Prepare 3 tsp cumin seeds, optional
- Get 2 Tsp teff or sesame seeds, optional
- Prepare 6-7 cup Organic unbleached all purpose flour
With all that caramelized squash, you won't miss the lettuce. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha. Spelt and khorason (kamut is actually the brand name, the entire grain has a brand!) are wonderfully tasty grains that are lovely and nutty and chewy to Once I added seeds to the dough, it was a whole different story: they gave the dough structure and it held its shape perfectly, hence being able to use.
Steps 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.
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 had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process.
So that is going to wrap this up with this special food kabocha squash kamut/spelt sourdough bread recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
