Recipe: Tasty Kabocha Squash Kamut/Spelt sourdough bread

Kabocha Squash Kamut/Spelt sourdough bread. This Kabocha Squash Soup Recipe (Japanese Pumpkin Soup) is seaosned with ginger, coconut milk, + red thai curry paste for the win! 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 have both grains so I milled up some flour and set out to make some bread. If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha. Easy to cook Kabocha Squash Kamut/Spelt sourdough bread just using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients

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

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, 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 Kamut/Spelt sourdough bread Directions

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 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. Have you come across "Kabocha" squash in the market? It's a Japanese variety of winter squash, one that is heavy and thick-fleshed, similar in that way to butternut squash, with a deep, rich flavor. Typically the outer skin is forest green, though some varieties are sunset orange and red as well. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home.