Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, kabocha squash kamut/spelt sourdough bread. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Kabocha Squash Kamut/Spelt sourdough bread is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Kabocha Squash Kamut/Spelt sourdough bread is something that I have loved my whole life. They are fine and they look fantastic.
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 first prepare a few components. You can cook 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:
- Make ready 1 kabocha squash, cubed
- Get 5 cups organic kamut, freshly milled
- Make ready 5 cups organic spelt, freshly milled
- Prepare 2 cups sourdough starter
- Take 2 cups Greek yogurt or just filtered water
- Prepare 3 Tsp olive oil
- Prepare 4 cups filtered water
- Prepare 3 tsp salt
- Get 1 Tsp mulberry syrup or honey
- Prepare 3 tsp cumin seeds, optional
- Make ready 2 Tsp teff or sesame seeds, optional
- Get 6-7 cup Organic unbleached all purpose flour
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 The flour is a lot more grainy that the spelt, and it soaks up a lot more water. It can often pull in quite tightly when first mixed into a dough, then loosen. 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.
Instructions 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 brushed with olive oil and seasoned with salt is roasted until tender in this easy base recipe with all sorts of applications. 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. The green outer skin may look.
So that is going to wrap it up with this exceptional food kabocha squash kamut/spelt sourdough bread recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
