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

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, kabocha squash kamut/spelt sourdough bread. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Kabocha Squash Kamut/Spelt sourdough bread is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Kabocha Squash Kamut/Spelt sourdough bread is something that I’ve loved my whole life. They are nice and they look wonderful.

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

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 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.

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.

I came up with the recipe for this bread after baking countless loaves of sophisticated sourdoughs using the Tartine method. It is also called kabocha squash or Japanese pumpkin in North America. A flavorful fall kabocha squash soup made by roasting the squash and pureeing it with fresh ginger and topping it with a sesame quinoa granola. Kabocha Squash Feta Salad - Vegan Yack Attack. To ring in the season, I've finally brought a squash Kabocha and broken spelt salad

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