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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 Healthy Eating Can Be An Easy Option.
Choosing to eat healthily offers great benefits and is becoming a more popular way of living. There are many diseases associated with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. While we’re always being counseled to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. In all likelihood, most people believe that it takes too much work to eat healthily and that they will need to drastically change their way of life. It is possible, however, to make several simple changes that can start to make a positive impact to our daily eating habits.
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Obviously, it’s not at all hard to begin incorporating healthy eating into your daily lifestyle.
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 do that.
The ingredients needed to cook Kabocha Squash Kamut/Spelt sourdough bread:
- Get 1 kabocha squash, cubed
- Provide 5 cups organic kamut, freshly milled
- Use 5 cups organic spelt, freshly milled
- Get 2 cups sourdough starter
- Use 2 cups Greek yogurt or just filtered water
- Get 3 Tsp olive oil
- You need 4 cups filtered water
- Take 3 tsp salt
- Prepare 1 Tsp mulberry syrup or honey
- You need 3 tsp cumin seeds, optional
- You need 2 Tsp teff or sesame seeds, optional
- Take 6-7 cup Organic unbleached all purpose flour
Instructions 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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