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.
I have both grains so I milled up some flour and set out to make some bread. 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 achieve that.
Ingredients of Kabocha Squash Kamut/Spelt sourdough bread
- You need 1 of kabocha squash, cubed.
- You need 5 cups of organic kamut, freshly milled.
- You need 5 cups of organic spelt, freshly milled.
- You need 2 cups of sourdough starter.
- You need 2 cups of Greek yogurt or just filtered water.
- Prepare 3 Tsp of olive oil.
- It’s 4 cups of filtered water.
- You need 3 tsp of salt.
- It’s 1 Tsp of mulberry syrup or honey.
- It’s 3 tsp of cumin seeds, optional.
- You need 2 Tsp of teff or sesame seeds, optional.
- Prepare 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. 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.
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 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. The Best Kabocha Squash Recipes on Yummly Roasted Kabocha Squash, Roasted Kabocha Squash, Kabocha No Nimono (japanese Simmered Squash). coconut oil, kabocha squash, kosher salt, ground black pepper. Kabocha no nimono (Japanese simmered squash)Caroline's Cooking.
