Kabocha Squash Kamut/Spelt Sourdough Bread Recipe by Eat Whole 2 Thrive
Cooking Instructions 8 hours 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. 1 Steam cubed kabocha squash in a steamer for 25 minutes until a fork easily poke through. Cool down to room temperature. 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. 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. 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. 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. 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. 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. 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. 8 Sourdough bread keeps well in the room temperature for 3 days and 2 weeks in a fridge and longer in a freezer. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Whole Wheat Dinner Roll Spicy Shrimp Fried Rice (Indonesian Style) Mom's garlic cheese bread Refreshing Summer Greek Pasta Salad 5 ingredient carrot cake bites 🥕🥕 (No sugar, No flours, No Dairy) Whole Wheat Dinner Roll Spicy Shrimp Fried Rice (Indonesian Style) Mom's garlic cheese bread Refreshing Summer Greek Pasta Salad 5 ingredient carrot cake bites 🥕🥕 (No sugar, No flours, No Dairy) Milk kulfi / doodh kulfi recipe Doodh-Patti Chai ☕ Bread Crumbs Chole Buns Pineapple juice Belles Smoky Stirfry spag Pizza Brazilian Strawberry Pie Dry fruits Parathas Mini Pizza🍕 Milk kulfi / doodh kulfi recipe Doodh-Patti Chai ☕ Bread Crumbs Chole Buns Pineapple juice Belles Smoky Stirfry spag Pizza Brazilian Strawberry Pie Dry fruits Parathas Mini Pizza🍕