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The ingredients needed to cook Kabocha Squash Kamut/Spelt sourdough bread:
- Use 1 of kabocha squash, cubed.
- Prepare 5 cups of organic kamut, freshly milled.
- Prepare 5 cups of organic spelt, freshly milled.
- Provide 2 cups of sourdough starter.
- You need 2 cups of Greek yogurt or just filtered water.
- Prepare 3 Tsp of olive oil.
- Take 4 cups of filtered water.
- Use 3 tsp of salt.
- Take 1 Tsp of mulberry syrup or honey.
- Get 3 tsp of cumin seeds, optional.
- Use 2 Tsp of teff or sesame seeds, optional.
- Provide 6-7 cup of Organic unbleached all purpose flour.
Instructions 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..
It can often pull in quite tightly when first mixed into a dough, then loosen. Kabocha squash is a green Japanese pumpkin that is available year-round. Here's you'll learn all you need to know about buying, cooking, and storing Like many winter squash, kabocha have a tough rind that can be difficult to cut through. Squash bowls are infinitely superior to regular bowls, especially when they're filled with this vegan and Paleo-friendly roasted vegetable Milk bread is an impossibly fluffy Japanese specialty, and the addition of kabocha is fitting, since it's also Japanese in origin. They pointed out that their strengths counter balance the weaknesses of the other flour.
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