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

Kabocha Squash Kamut/Spelt sourdough bread - Family members warmth and closeness is often obtained in simple methods. One particular of them is cooking and serving food for the family members. As a housewife, naturally you don't desire to miss a meal with each other correct? Cuisine also can be the crucial to a happy family members, quite a few feel homesick simply because their cooking has been located elsewhere.

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Kabocha Squash Kamut/Spelt sourdough bread is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Kabocha Squash Kamut/Spelt sourdough bread is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to 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.

Composition needed to serve Kabocha Squash Kamut/Spelt sourdough bread:

  1. 1 kabocha squash, cubed
  2. 5 cups organic kamut, freshly milled
  3. 5 cups organic spelt, freshly milled
  4. 2 cups sourdough starter
  5. 2 cups Greek yogurt or just filtered water
  6. 3 Tsp olive oil
  7. 4 cups filtered water
  8. 3 tsp salt
  9. 1 Tsp mulberry syrup or honey
  10. 3 tsp cumin seeds, optional
  11. 2 Tsp teff or sesame seeds, optional
  12. 6-7 cup Organic unbleached all purpose flour

Directions to serve 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.

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