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 airy crumb. They pointed out that their strengths counter balance the weaknesses of the other flour.

I came up with the recipe for this bread after baking countless loaves of sophisticated sourdoughs using the Tartine method. 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 have Kabocha Squash Kamut/Spelt sourdough bread using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Kabocha Squash Kamut/Spelt sourdough bread

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

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. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha.

Kabocha Squash Kamut/Spelt sourdough bread instructions

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..

Kabocha squash brushed with olive oil and seasoned with salt is roasted until tender in this easy base recipe with all sorts of applications. 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. Spelt and khorason (kamut is actually the brand name, the entire grain has a brand!) are wonderfully tasty grains that are lovely and nutty and chewy to Once I added seeds to the dough, it was a whole different story: they gave the dough structure and it held its shape perfectly, hence being able to use. I started using Kamut khorasan flour in bread baking two months ago and have not stopped.