How to Prepare Appetizing Kabocha Squash Kamut/Spelt sourdough bread

Kabocha Squash Kamut/Spelt sourdough bread. 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. Mash steamed squash in a food processor or manually using a fork.

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! Basic KAMUT ® Brand Khorasan Wheat Bread - Bread Machine.. You can have 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. Prepare of kabocha squash, cubed.
2. It's of organic kamut, freshly milled.
3. You need of organic spelt, freshly milled.
4. It's of sourdough starter.
5. You need of Greek yogurt or just filtered water.
6. It's of olive oil.
7. It's of filtered water.
8. You need of salt.
9. Prepare of mulberry syrup or honey.
10. Prepare of cumin seeds, optional.
11. You need of teff or sesame seeds, optional.
12. You need of Organic unbleached all purpose flour.

KAMUT ® Wheat Sourdough Kabocha and Black Sesame Babka. Sorghum, KAMUT ® Brand Khorasan Wheat and Pumpkin Seed Loaf. KAMUT ® Brand Khorasan Wheat Bakewell Cream Biscuits. Kabocha is one of the best squashes to make bread, sweet and cream.

Kabocha Squash Kamut/Spelt sourdough bread instructions

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..

Spelt is such an awesome ancient whole grain that is a great substitute for whole wheat. Recipe: Yummy Kabocha Squash Kamut/Spelt sourdough bread. Here is how you achieve that. In a large bowl or dough rising bucket, whisk together the spelt, bread, and whole wheat flours, and the wheat germ. Pour the levain/water mixture over the flour and mix by hand.