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. You are here Spelt and khorason (kamut is actually the brand name, the entire grain has a brand!) are wonderfully tasty grains that are lovely and nutty and chewy to The flour is a lot more grainy that the spelt, and it soaks up a lot more water.
The dough was very soft and very pleasing to knead. I have baked bread all of my life. I am no longer using wheat, but i can tolerate sourdough kamut. You can have 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
- Prepare 1 of kabocha squash, cubed.
- You need 5 cups of organic kamut, freshly milled.
- You need 5 cups of organic spelt, freshly milled.
- Prepare 2 cups of sourdough starter.
- You need 2 cups of Greek yogurt or just filtered water.
- You need 3 Tsp of olive oil.
- Prepare 4 cups of filtered water.
- You need 3 tsp of salt.
- Prepare 1 Tsp of mulberry syrup or honey.
- You need 3 tsp of cumin seeds, optional.
- You need 2 Tsp of teff or sesame seeds, optional.
- It’s 6-7 cup of Organic unbleached all purpose flour.
Do you have a youtube video that I could watch? 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. 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.
Kabocha Squash Kamut/Spelt sourdough bread step by step
- 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..
You will notice this formula has a low percentage of levain used in the Dough Formula (the. I started using Kamut khorasan flour in bread baking two months ago and have not stopped. This sourdough spelt bread has a nice taste that only spelt flour can provide. This sourdough spelt bread recipe is for those of you who have never baked with Spelt before but want to give it a try. Spelt flour has a unique taste that you won't find in ordinary wheat.
