Recipe of Speedy Kabocha Squash Kamut/Spelt sourdough bread

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, kabocha squash kamut/spelt sourdough bread. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Kabocha Squash Kamut/Spelt sourdough bread is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Kabocha Squash Kamut/Spelt sourdough bread is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first 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 that.

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

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

Steps 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.

So that is going to wrap it up for this exceptional food kabocha squash kamut/spelt sourdough bread recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!