Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kabocha squash kamut/spelt sourdough bread. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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. Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value.
Kabocha Squash Kamut/Spelt sourdough bread is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Kabocha Squash Kamut/Spelt sourdough bread is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have kabocha squash kamut/spelt sourdough bread using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Kabocha Squash Kamut/Spelt sourdough bread:
- Get 1 kabocha squash, cubed
- Get 5 cups organic kamut, freshly milled
- Take 5 cups organic spelt, freshly milled
- Prepare 2 cups sourdough starter
- Take 2 cups Greek yogurt or just filtered water
- Make ready 3 Tsp olive oil
- Take 4 cups filtered water
- Take 3 tsp salt
- Get 1 Tsp mulberry syrup or honey
- Prepare 3 tsp cumin seeds, optional
- Get 2 Tsp teff or sesame seeds, optional
- Prepare 6-7 cup Organic unbleached all purpose flour
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. 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. Roasted Squash Salad with White Beans, Bread Crumbs and Preserved Lemon.
Steps 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.
With all that caramelized squash, you won't miss the lettuce. 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. Kabocha squash brushed with olive oil and seasoned with salt is roasted until tender in this easy base recipe with all sorts of applications. The firm, textured, coarse rind is a dull, deep green mottled with light green spots and pale, uneven stripes.
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