Recipe of Any-night-of-the-week Kabocha Squash Kamut/Spelt sourdough bread

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, kabocha squash kamut/spelt sourdough bread. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Squash Kamut/Spelt sourdough bread is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Kabocha Squash Kamut/Spelt sourdough bread is something which I’ve 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. 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. They pointed out that their strengths counter balance the weaknesses of the other flour.

To begin with this recipe, we must 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 it.

The ingredients needed to make Kabocha Squash Kamut/Spelt sourdough bread:

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

You are here 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 airy crumb. 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.

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.

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. 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.

So that’s going to wrap it up with this exceptional food kabocha squash kamut/spelt sourdough bread recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!