Kabocha Squash Kamut/Spelt sourdough bread
Kabocha Squash Kamut/Spelt sourdough bread

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, kabocha squash kamut/spelt sourdough bread. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Mash room temperature baked kabocha squash in a food processor or by a fork. Mix in flour, salt and sourdough starter. Kabocha squash is my favorite winter squash due to its complex sweetness and creamy texture, but recently it has given me hard time to digest.

Kabocha Squash Kamut/Spelt sourdough bread is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. 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 ingredients. 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:
  1. Get 1 kabocha squash, cubed
  2. Get 5 cups organic kamut, freshly milled
  3. Take 5 cups organic spelt, freshly milled
  4. Get 2 cups sourdough starter
  5. Take 2 cups Greek yogurt or just filtered water
  6. Take 3 Tsp olive oil
  7. Get 4 cups filtered water
  8. Take 3 tsp salt
  9. Make ready 1 Tsp mulberry syrup or honey
  10. Get 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

Its rich texture and flavor is akin to a sweet potato and a pumpkin combined. bread sourdough italian loaf rustic kamut flour pan ap recipes hour spices aviatiei folding baking ww gemerkt guardado desde. Squash bowls are infinitely superior to regular bowls, especially when they're filled with this vegan and Paleo-friendly roasted vegetable medley. Roasted Squash Salad with White Beans, Bread Crumbs and Preserved Lemon. They pointed out that their strengths counter balance the weaknesses of the other flour.

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.

I have both grains so I milled up some flour and set out to make some bread. There is not one way to preparing or using squash and pumpkin in cuisines. They can be baked, made into porridge, used as a salad ingredient or used to make. A flavorful fall kabocha squash soup made by roasting the squash and pureeing it with fresh ginger and topping it with a sesame quinoa granola. Kabocha Squash Feta Salad - Vegan Yack Attack.

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