Hey everyone, it’s Louise, welcome to our 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 will make it a bit unique. This is gonna smell and look delicious.
Kabocha Squash Kamut/Spelt sourdough bread is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Kabocha Squash Kamut/Spelt sourdough bread is something that I’ve loved my entire life.
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. 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.
To begin with this recipe, we have to first prepare a few components. You can have 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:
- Get 1 kabocha squash, cubed
- Make ready 5 cups organic kamut, freshly milled
- Get 5 cups organic spelt, freshly milled
- Prepare 2 cups sourdough starter
- Take 2 cups Greek yogurt or just filtered water
- Get 3 Tsp olive oil
- Get 4 cups filtered water
- Prepare 3 tsp salt
- Make ready 1 Tsp mulberry syrup or honey
- Make ready 3 tsp cumin seeds, optional
- Take 2 Tsp teff or sesame seeds, optional
- Get 6-7 cup Organic unbleached all purpose flour
I came up with the recipe for this bread after baking countless loaves of sophisticated sourdoughs using the Tartine method. You are here Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and airy crumb. This time of year is my absolute favorite, and winter squash is one of the reasons why.
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.
Each variety is special in its own rite, and while it's hard to choose a. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. 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. The green outer skin may look.
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