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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 Strength Boosting Snack foods.
We are all aware that consuming healthy meals can help us really feel better inside our bodies. Increasing our daily allowance of sensible foods while reducing the intake of unhealthy ones plays a part in a more wholesome feeling. A salad tends to make us feel much better than a piece of pizza (physically in any case). Selecting healthier food choices can be challenging when it’s snack time. You can spend hours at the food market searching for the perfect snack foods to help you feel healthy. There’s nothing like one of these simple healthy foods when you need an energy-boosting treat.
Whole grain foods are an superb choice for a fast balanced snack. Starting your day with a piece of whole grain toasted bread can give you that added boost you need to get going. Eating on the run may be more healthy with wholesome chips and crackers. Whole grains are generally better than refined grains present in white bread.
You will not have to look far to discover a wide selection of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to kabocha squash kamut/spelt sourdough bread recipe. To make kabocha squash kamut/spelt sourdough bread you only need 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Kabocha Squash Kamut/Spelt sourdough bread:
- Provide 1 kabocha squash, cubed
- Use 5 cups organic kamut, freshly milled
- Use 5 cups organic spelt, freshly milled
- You need 2 cups sourdough starter
- Use 2 cups Greek yogurt or just filtered water
- Prepare 3 Tsp olive oil
- You need 4 cups filtered water
- Get 3 tsp salt
- Use 1 Tsp mulberry syrup or honey
- Prepare 3 tsp cumin seeds, optional
- Get 2 Tsp teff or sesame seeds, optional
- Get 6-7 cup Organic unbleached all purpose flour
Steps to make Kabocha Squash Kamut/Spelt sourdough bread:
- 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.
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