Kabocha Squash Kamut/Spelt sourdough bread
Kabocha Squash Kamut/Spelt sourdough bread

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kabocha squash kamut/spelt sourdough bread. One of my favorites. 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 well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Kabocha Squash Kamut/Spelt sourdough bread is something which I have loved my entire life.

This video shows how to make a sourdough bread from all varieties of ancient wheats like Spelt, Kamut/Khorasan, Einkorn, Emmer, etc. in a very easy way. They pointed out that their strengths counter balance the weaknesses of the other flour. I have both grains so I milled up some flour and set out to make some bread.

To get started with this particular recipe, we must prepare a few ingredients. You can have kabocha squash kamut/spelt sourdough bread using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Kabocha Squash Kamut/Spelt sourdough bread:
  1. Make ready 1 kabocha squash, cubed
  2. Take 5 cups organic kamut, freshly milled
  3. Make ready 5 cups organic spelt, freshly milled
  4. Prepare 2 cups sourdough starter
  5. Make ready 2 cups Greek yogurt or just filtered water
  6. Take 3 Tsp olive oil
  7. Take 4 cups filtered water
  8. Get 3 tsp salt
  9. Take 1 Tsp mulberry syrup or honey
  10. Take 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

It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and Breadtopia. Bread Baking Instructional Videos, Recipes, and Baking Equipment and Supplies. Spelt kamut sourdough made with tangzhong water or milk roux makes soft bread with crispy crust that stays fresh. I came up with the recipe for this bread after baking countless loaves of sophisticated sourdoughs using the Tartine method.

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.

Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. 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. The green outer skin may look.

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