Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, kabocha squash kamut/spelt sourdough bread. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Kabocha Squash Kamut/Spelt sourdough bread is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Kabocha Squash Kamut/Spelt sourdough bread is something that I have loved my entire life. They’re fine and they look fantastic.
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. Spelt kamut sourdough made with tangzhong water or milk roux makes soft bread with crispy crust that stays fresh.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kabocha squash kamut/spelt sourdough bread using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kabocha Squash Kamut/Spelt sourdough bread:
- Make ready 1 kabocha squash, cubed
- Prepare 5 cups organic kamut, freshly milled
- Make ready 5 cups organic spelt, freshly milled
- Get 2 cups sourdough starter
- Take 2 cups Greek yogurt or just filtered water
- Make ready 3 Tsp olive oil
- Prepare 4 cups filtered water
- Take 3 tsp salt
- Make ready 1 Tsp mulberry syrup or honey
- Take 3 tsp cumin seeds, optional
- Get 2 Tsp teff or sesame seeds, optional
- Take 6-7 cup Organic unbleached all purpose flour
It is also called kabocha squash or Japanese pumpkin in North America. 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.
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.
I started using Kamut khorasan flour in bread baking two months ago and have not stopped. And not any bread… a crusty Italian rustic loaf with an incredibly airy crumb and a deep and intense flavor. Hi:) Thanks so much for the wonderful recipes, Unfortunately there is no kamut flour here is spelt thank you for the nice words! sure thing you can replace kamut with white spelt (sifted spelt). Kabocha squash brushed with olive oil and seasoned with salt is roasted until tender in this easy base recipe with all sorts of applications. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home.
So that’s going to wrap this up for this special food kabocha squash kamut/spelt sourdough bread recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
