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 The Basics of Being Healthy.

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Take the stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. This isn't as simple to do if you work on a very high floor but if you work on a lower floor, making use of the stairs is a great way to get some extra exercise. If you do work on a super high floor, why not get off the elevator a couple of floors earlier and walk the rest of the way? Most people will choose to be idle and take an elevator instead of opting for exercise on the stairs. Even if you only have a single flight to climb, climbing down and up it during the day is a great way to get additional exercise.

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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 do it.

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

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