Recipe of Super Quick Homemade Kabocha Squash Kamut/Spelt sourdough bread

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, kabocha squash kamut/spelt sourdough bread. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kabocha Squash Kamut/Spelt sourdough bread is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Kabocha Squash Kamut/Spelt sourdough bread is something which I’ve loved my entire life.

To get started with this 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:

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

Instructions to make Kabocha Squash Kamut/Spelt sourdough bread:

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.

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