Recipe of Any-night-of-the-week Kabocha Squash Kamut/Spelt sourdough bread

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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.

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Initially, you will need to be very careful when food shopping that you don't unthinkingly put things in your cart that you no longer wish to eat. As an example, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it contains. A superb healthy option can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy each day. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can become a usual part of your new healthy diet.

Therefore, it should be quite obvious that it's not difficult to add healthy eating to your life.

We hope you got insight from reading it, now let's go back to kabocha squash kamut/spelt sourdough bread recipe. You can have kabocha squash kamut/spelt sourdough bread using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Kabocha Squash Kamut/Spelt sourdough bread:

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

Steps to make Kabocha Squash Kamut/Spelt sourdough bread:

1. Steam cubed kabocha squash in a steamer for 25 minutes until a fork easily poke through. Cool down to room temperature..
2. Mash steamed squash in a food processor or manually using a fork..
3. 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..
4. 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..
5. After about 4 hours when the dough is double its size..
6. Knead the dough and shape them into your desired styles. Proof a second time for about 2 hours..
7. Preheat the oven to 375F and bake for about 30 minutes. Score the bread before baking..
8. 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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