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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 Green Living In The Kitchen area Could save you Cash.

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From the above it really should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living is not that tough. A lot of it really is simply making use of common sense.

We hope you got benefit from reading it, now let’s go back to kabocha squash kamut/spelt sourdough bread recipe. To cook kabocha squash kamut/spelt sourdough bread you only need 12 ingredients and 8 steps. Here is how you achieve it.

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

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