Kabocha Squash Kamut/Spelt sourdough bread. Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and airy crumb. They pointed out that their strengths counter balance the weaknesses of the other flour.
It can often pull in quite tightly when first mixed into a dough, then loosen. Spelt kamut sourdough made with tangzhong water or milk roux makes soft bread with crispy crust that stays fresh. I came up with the recipe for this bread after baking countless loaves of sophisticated sourdoughs using the Tartine method. You can cook Kabocha Squash Kamut/Spelt sourdough bread using 12 ingredients and 8 steps. Here is how you cook it.
Ingredients of Kabocha Squash Kamut/Spelt sourdough bread
- It’s 1 of kabocha squash, cubed.
- Prepare 5 cups of organic kamut, freshly milled.
- Prepare 5 cups of organic spelt, freshly milled.
- You need 2 cups of sourdough starter.
- Prepare 2 cups of Greek yogurt or just filtered water.
- It’s 3 Tsp of olive oil.
- Prepare 4 cups of filtered water.
- You need 3 tsp of salt.
- You need 1 Tsp of mulberry syrup or honey.
- You need 3 tsp of cumin seeds, optional.
- It’s 2 Tsp of teff or sesame seeds, optional.
- It’s 6-7 cup of Organic unbleached all purpose flour.
I started using Kamut khorasan flour in bread baking two months ago and have not stopped. If any of the terms or steps below are new to you, have a look at my Beginner’s Sourdough post from a few weeks ago for more description and photos of each. You will notice this formula has a low percentage of levain used in the Dough Formula (the. This sourdough spelt bread has a nice taste that only spelt flour can provide.
Kabocha Squash Kamut/Spelt sourdough bread instructions
- 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..
This sourdough spelt bread recipe is for those of you who have never baked with Spelt before but want to give it a try. Squash bowls are infinitely superior to regular bowls, especially when they’re filled with this vegan and Paleo-friendly roasted vegetable Milk bread is an impossibly fluffy Japanese specialty, and the addition of kabocha is fitting, since it’s also Japanese in origin. An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet. You can use butternut or acorn squash if you cannot find kabocha. Make a big batch in advance and serve it with toasted bread for a healthy dinner. Vegan-Adaptable, Gluten-Free.