Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, kabocha squash kamut/spelt sourdough bread. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Kabocha Squash Kamut/Spelt sourdough bread is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Kabocha Squash Kamut/Spelt sourdough bread is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to 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 it.

The ingredients needed to make Kabocha Squash Kamut/Spelt sourdough bread:

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

Spelt is such an awesome ancient whole grain that is a great substitute for whole wheat. Whisk together the flours, sugar, spices, salt, and baking soda. Make a well in dry ingredients and add the squash puree, oil, eggs, and water. Kamut® (Khorasan) Sourdough Bread My goal in experimenting with Kamut wheat was to see how the dough behaved with different ratios of whole grain Kamut flour to bread 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.

We sub'd out all-purpose and whole wheat flours for almond and spelt (what we had in pantry). Kabocha squash can be roasted or steamed and used just like, or in replace of, other winter squashes. Once cooked, the tough skin softens and is edible. It is widely used in tempura in Japan, but is also great pureed. This sweet winter squash is terrific in stews, soups, and baked goods (think: muffins, breads, and pancakes).

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