Let’s Cooking, wish you’re having an incredible day today. Today, we’re going to make a special dish, kabocha squash kamut/spelt sourdough bread. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really tasty.
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 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. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh.
Kabocha Squash Kamut/Spelt sourdough bread is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Kabocha Squash Kamut/Spelt sourdough bread is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Take 1 kabocha squash, cubed
- Take 5 cups organic kamut, freshly milled
- Prepare 5 cups organic spelt, freshly milled
- Prepare 2 cups sourdough starter
- Make ready 2 cups Greek yogurt or just filtered water
- Make ready 3 Tsp olive oil
- Get 4 cups filtered water
- Prepare 3 tsp salt
- Prepare 1 Tsp mulberry syrup or honey
- Prepare 3 tsp cumin seeds, optional
- Take 2 Tsp teff or sesame seeds, optional
- Get 6-7 cup Organic unbleached all purpose flour
It is also called kabocha squash or Japanese pumpkin in North. Do let me know if you want them though. Updated: Formula for the Kabucha SD now uploaded. 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 The flour is a lot more grainy that the spelt, and it soaks up a lot more water.
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.
Updated: Formula for the Kabucha SD now uploaded. 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 The flour is a lot more grainy that the spelt, and it soaks up a lot more water. 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.
So that’s going to wrap this up for this special food kabocha squash kamut/spelt sourdough bread recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
