Recipe: Tasty Kabocha Squash Kamut/Spelt sourdough bread

Kabocha Squash Kamut/Spelt sourdough bread.

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

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

Kabocha Squash Kamut/Spelt sourdough bread instructions

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..