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Kabocha Squash Kamut/Spelt sourdough bread
Kabocha Squash Kamut/Spelt sourdough bread

Before you jump to Kabocha Squash Kamut/Spelt sourdough bread recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Be smart when you do your food shopping. When you make informed and wise purchases at the grocery store, your meals will get healthier automatically. Think for a minute: you don’t want to go to a stressful grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to get home quickly and have something good. Make sure that what you have at home is healthful. This way—even if you pick out something a bit greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

There are a good deal of things that work toward your getting healthy. Extensive gym visits and directly defined diets are not always the solution. You can do small things each day to improve upon your health and lose weight. Make smart choices every day is a great start. Getting as much physical exercise as you possibly can is another factor. The numbers on the scale aren’t the only signal of your healthfulness. You need to help to make your body as strong as possible.

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

The ingredients needed to cook Kabocha Squash Kamut/Spelt sourdough bread:
  1. Take kabocha squash, cubed
  2. You need organic kamut, freshly milled
  3. Take organic spelt, freshly milled
  4. Prepare sourdough starter
  5. Prepare Greek yogurt or just filtered water
  6. Get olive oil
  7. Provide filtered water
  8. Get salt
  9. Prepare mulberry syrup or honey
  10. Provide cumin seeds, optional
  11. Get teff or sesame seeds, optional
  12. You need Organic unbleached all purpose flour
Instructions 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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