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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 Green Living In The Kitchen area Will Save You Cash.

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Even though it may not taste as good, cooking food in the microwave instead of in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and maybe this little bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water or steam vegetables more quickly than your stove, and use a lot less electricity. Many individuals wrongly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. You get the maximum energy savings by totally loading the dishwasher ahead of commencing a wash cycle. Don’t dry the dishes with heat, use the cool dry or air dry functions to increase the money you save.

As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. It is quite easy to live green, of course. It’s about being sensible, usually.

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 prepare Kabocha Squash Kamut/Spelt sourdough bread:
  1. Provide 1 kabocha squash, cubed
  2. Take 5 cups organic kamut, freshly milled
  3. Use 5 cups organic spelt, freshly milled
  4. Prepare 2 cups sourdough starter
  5. You need 2 cups Greek yogurt or just filtered water
  6. Use 3 Tsp olive oil
  7. Provide 4 cups filtered water
  8. Prepare 3 tsp salt
  9. You need 1 Tsp mulberry syrup or honey
  10. Provide 3 tsp cumin seeds, optional
  11. Use 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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