How to Prepare Delicious Kabocha Squash Kamut/Spelt sourdough bread

Kabocha Squash Kamut/Spelt sourdough bread Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Kabocha Squash Kamut/Spelt sourdough bread” recipe we have found until now. This will be smell and look delicious.

Ingredients of Kabocha Squash Kamut/Spelt sourdough bread

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

Kabocha Squash Kamut/Spelt sourdough bread instructions

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..