Kabocha Squash Kamut/Spelt sourdough bread. This video shows how to make a sourdough bread from all varieties of ancient wheats like Spelt, Kamut/Khorasan, Einkorn, Emmer, etc. in a very easy way. They pointed out that their strengths counter balance the weaknesses of the other flour. I have both grains so I milled up some flour and set out to make some 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 Breadtopia. Bread Baking Instructional Videos, Recipes, and Baking Equipment and Supplies. You can cook Kabocha Squash Kamut/Spelt sourdough bread using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Kabocha Squash Kamut/Spelt sourdough bread

You need 1 of kabocha squash, cubed.
You need 5 cups of organic kamut, freshly milled.
Prepare 5 cups of organic spelt, freshly milled.
It's 2 cups of sourdough starter.
It's 2 cups of Greek yogurt or just filtered water.
You need 3 Tsp of olive oil.
It's 4 cups of filtered water.
It's 3 tsp of salt.
Prepare 1 Tsp of mulberry syrup or honey.
Prepare 3 tsp of cumin seeds, optional.
Prepare 2 Tsp of teff or sesame seeds, optional.
You need 6-7 cup of Organic unbleached all purpose flour.

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. Often overlooked kabocha squash are widely available in the market. They are perfect to make this beautiful, creamy soup with fragrant Thai flavors.

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..

Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh.