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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 Make Healthy Eating A Part of Your Daily Life.
Healthy eating is today a lot more popular than it used to be and rightfully so. The overall economy is affected by the number of people who suffer from health conditions such as hypertension, which is directly associated with poor eating habits. Wherever you look, people are encouraging you to live a more healthy way of living but but then, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. Most people typically believe that healthy diets call for a lot of work and will significantly alter how they live and eat. It is possible, though, to make some simple changes that can start to make a good impact on our day-to-day eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you probably pick out many food items out of habit. For instance, most probably you have never checked the box of your favorite cereal to find out its sugar content. Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. By adding fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a positive change to your diet.
Evidently, it’s not hard to start incorporating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to kabocha squash kamut/spelt sourdough bread recipe. To make kabocha squash kamut/spelt sourdough bread you need 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Kabocha Squash Kamut/Spelt sourdough bread:
- Provide 1 kabocha squash, cubed
- Prepare 5 cups organic kamut, freshly milled
- Prepare 5 cups organic spelt, freshly milled
- Provide 2 cups sourdough starter
- You need 2 cups Greek yogurt or just filtered water
- Get 3 Tsp olive oil
- Provide 4 cups filtered water
- You need 3 tsp salt
- Get 1 Tsp mulberry syrup or honey
- You need 3 tsp cumin seeds, optional
- Provide 2 Tsp teff or sesame seeds, optional
- Use 6-7 cup 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.
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