Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, kabocha squash kamut/spelt sourdough bread. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Kabocha Squash Kamut/Spelt sourdough bread is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Kabocha Squash Kamut/Spelt sourdough bread is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have kabocha squash kamut/spelt sourdough bread using 12 ingredients and 8 steps. Here is how you cook that.

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

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

So that is going to wrap it up with this special food kabocha squash kamut/spelt sourdough bread recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!