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 Tips For Living Green And Saving Money Inside the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That's a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. Unless everyone begins to start living much more green we won't be able to correct the problems of the environment. This needs to happen soon and living in methods more friendly to the environment should become a goal for every individual family. Continue reading for some ways to go green and save energy, mainly in the kitchen.

A massive amount of electricity is consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. You can save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.

The kitchen by itself gives you many small methods by which energy and money can be saved. Natural living is actually something we can all perform, without difficulty. A lot of it is basically utilizing common sense.

We hope you got insight 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 achieve that.

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

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

I normally try to mix kamut berries with another, softer grain, because kamut berries are rock hard and heat up my grinder. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. Amongst the many squash varieties, kabocha probably tastes the sweetest. Its rich texture and flavor is akin to a sweet potato and a pumpkin combined. The green outer skin may look.

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