Easiest Way to Cook Tasty Kabocha Squash Kamut/Spelt sourdough bread

Kabocha Squash Kamut/Spelt sourdough bread. 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. 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.

Mix dough: Grind kamut (einkorn, spelt, farro) berries. I normally try to mix kamut berries with another, softer grain, because kamut berries are rock hard and heat up my grinder. You are here Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. You can cook Kabocha Squash Kamut/Spelt sourdough bread using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Kabocha Squash Kamut/Spelt sourdough bread

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

It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and airy crumb. 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. An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet.

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..

You can use butternut or acorn squash if you cannot find kabocha. Make a big batch in advance and serve it with toasted bread for a healthy dinner. Vegan-Adaptable, Gluten-Free. This warm winter kabocha squash soup recipe has a good kick of ginger, helping to stimulate digestion. When the squash is cooked, let it cool slightly, then scrape out the flesh of one half and add it to saucepan. Kabocha squash brushed with olive oil and seasoned with salt is roasted until tender in this easy base recipe with all sorts of applications.

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