Recipe: Yummy Kabocha Squash Kamut/Spelt sourdough bread

Kabocha Squash Kamut/Spelt sourdough bread. 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 Breadtopia. Bread Baking Instructional Videos, Recipes, and Baking Equipment and Supplies.

If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha. On Slavic Heritage Farm we teach children to be involved in the kitchen. In this short instructional video learn how to use sourdough starter and freshly. 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. Prepare of kabocha squash, cubed.
2. It's of organic kamut, freshly milled.
3. You need of organic spelt, freshly milled.
4. Prepare of sourdough starter.
5. It's of Greek yogurt or just filtered water.
6. You need of olive oil.
7. Prepare of filtered water.
8. Prepare of salt.
9. You need of mulberry syrup or honey.
10. It's of cumin seeds, optional.
11. You need of teff or sesame seeds, optional.
12. It's of Organic unbleached all purpose flour.

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. Kabocha squash brushed with olive oil and seasoned with salt is roasted until tender in this easy base recipe with all sorts of applications.

Kabocha Squash Kamut/Spelt sourdough bread step by step

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..

Spelt kamut sourdough made with tangzhong water or milk roux makes soft bread with crispy crust that stays fresh. I came up with the recipe for this bread after baking countless loaves of sophisticated sourdoughs using the Tartine method. I started using Kamut khorasan flour in bread baking two months ago and have not stopped. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. Grate it: Shred raw kabocha with a box grater to add flavor and texture to cakes, muffins, breads, and desserts.