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Before you jump to Kabocha Squash Kamut/Spelt sourdough bread recipe, you may want to read this short interesting healthy tips about Strength Boosting Treats.
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We hope you got insight from reading it, now let’s go back to kabocha squash kamut/spelt sourdough bread recipe. To cook kabocha squash kamut/spelt sourdough bread you need 12 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Kabocha Squash Kamut/Spelt sourdough bread:
- You need kabocha squash, cubed
- Use organic kamut, freshly milled
- Get organic spelt, freshly milled
- Provide sourdough starter
- Provide Greek yogurt or just filtered water
- You need olive oil
- You need filtered water
- You need salt
- Provide mulberry syrup or honey
- Provide cumin seeds, optional
- Get teff or sesame seeds, optional
- Prepare Organic unbleached all purpose flour
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.
To begin with this particular recipe, we have to prepare a few ingredients. Kabocha Squash Kamut/Spelt sourdough bread step by step. 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.
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