SPELT HEMP SEED BREAD
INGREDIENTS
7g sachet dry yeast
1 tablespoon organic honey
1 1/2 cups warm water
3 cups organic wholemeal spelt flour
1 teaspoon sea salt
2 tablespoons hemp seeds
1 tablespoon pepita seeds
1 tablespoon sunflower seeds
2 tablespoons traditional rolled oats
1 tablespoon olive oil
2 tablespoons hemp milk
Butter and hemp seeds, to serve
1. Step 1
Place yeast, sugar and warm water in a jug. Whisk
with a fork to dissolve yeast. Stand in a warm place
for 10 minutes or until frothy.
2. Step 2
Sift flours into a large bowl. Stir in salt, 1 1/2
tablespoons hemp seeds, 1 tablespoon rolled oats,
yeast mixture and olive oil. Mix to form a soft dough.
Turn out onto a lightly floured surface. Knead for 5
minutes or until smooth and elastic. Place in a large,
lightly greased bowl. Cover. Set set aside in a warm
place for 1 hour or until doubled in size.
3. Step 3
Hemp Seed Milk
Blend 2 tablespoons of hemp seeds with 1 cup of
water to make hemp milk
Preheat oven to 200°C/180°C fan-forced. Lightly
grease a 6cm-deep, 10cm x 20cm (base) loaf pan.
Combine remaining hemp seeds with oats, sunflower
and pepita seeds in a bowl. Set aside. Using your
fist, punch dough down. Knead until smooth. Shape
into a 22cm log. Place in prepared pan. Cover with
lightly greased paper. Set aside in a warm place for
30 to 40 minutes or until dough has almost doubled
in size.
4. Step 4
Brush top with milk. Sprinkle with hemp seed mixture
mixture. Bake for 30 to 35 minutes or until dark
golden and hollow-sounding when tapped. Turn onto
a wire rack to cool. Serve with butter and hemp
seeds.