Kabocha Squash Kamut/Spelt sourdough bread. 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. Spelt kamut sourdough made with tangzhong water or milk roux makes soft bread with crispy crust that stays fresh.

I have both grains so I milled up some flour and set out to make some bread. Squash bowls are infinitely superior to regular bowls, especially when they're filled with this vegan and Paleo-friendly roasted vegetable medley. Roasted Squash Salad with White Beans, Bread Crumbs and Preserved Lemon. You can cook Kabocha Squash Kamut/Spelt sourdough bread using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Kabocha Squash Kamut/Spelt sourdough bread

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

Kabocha squash is especially velvety and flavorful, but you can substitute the more common butternut or even sweet potatoes here. Add the squash and stir to coat. Pour in the broth and crushed tomatoes; increase the heat to high. Once the mixture begins to boil, reduce the heat to medium or.

Kabocha Squash Kamut/Spelt sourdough bread step by step

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..

Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. My friend Kori gave me a kabocha squash this week, a big beautiful red one she grew in her garden. I had seen several peeking under the mess of sprawling. Kabocha Bread is Japanese milk bread roll with sweet kabocha squash and sweet potato paste baked the shape of Kabocha squash. How to shape like real kabocha pumpkins?