Recipe: Appetizing Kabocha Squash Kamut/Spelt sourdough bread

Kabocha Squash Kamut/Spelt sourdough bread. 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.

Most of us think that comfort foods are bad for us and that we need to avoid them. Sometimes, if your comfort food is a sugary food or another junk food, this holds true. Kabocha Squash Kamut/Spelt sourdough bread instructions. You can cook Kabocha Squash Kamut/Spelt sourdough bread using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kabocha Squash Kamut/Spelt sourdough bread

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

Mash steamed squash in a food processor or manually using a fork. Grease two regular bread pans or four miniature bread pans. Whisk together the flours, sugar, spices, salt, and baking soda. Make a well in dry ingredients and add the squash puree, oil, eggs, and water.

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..

Kamut and spelt are known as ancient grains. They have become popular due to their taste and digestibility. KAMUT ® Wheat Sourdough Kabocha and Black Sesame Babka. Sorghum, KAMUT ® Brand Khorasan Wheat and Pumpkin Seed Loaf. KAMUT ® Brand Khorasan Wheat Bakewell Cream Biscuits.