Hemp and Almond Bread

Decided to experiment with some bread baking again. While doing my shopping yesterday I spotted some ‘Hemp Seed Hearts’ (described as ‘pure unrefined hemp seed kernels with a delicious light nutty flavour’ and that among other things they are perfect for baking), so I bought some to use them in some bread to be baked for the weekend.

(click on the pictures for larger versions)

These are the ingredients I used (I decided to also include some almonds):

  • 300g strong stoneground wholemeal bread flour
  • 150g strong white bread flour
  • 75g hemp seed hearts
  • 75g toasted chopped almonds
  • ~10g fast action bread yeast
  • 2 table spoons olive oil
  • 1/2 pint of warm water

Mix, knead, let rise as appropriate, then bake at 220ºC (fan assisted oven) for just over 30 minutes.

Taste test?

Has a nice light nutty smell. Taste also light nutty (as promised), bread turned out quite light but also crunchy with the seeds and the almonds. Yes, I’ll almost certainly make this again.

4 thoughts on “Hemp and Almond Bread”

  1. It was time for some baking again last Sunday (but I only find time to blog about it today), time for another experiment. I decided to make an alternative version of the Hemp and Almond Bread I first made back in June (and have made again since), mainly replacing the almonds with walnuts. But as the walnuts came in a slightly strange packet size I also played around with some the of volumes.

    Walnut and Hemp Bread (1) – fresh dough

    Walnut and Hemp Bread (2) – Dough in the form

    Walnut and Hemp Bread (3) – Dough has risen

    Walnut and Hemp Bread (4) – The finished bread

    Walnut and Hemp Bread (5) – The bread cut open

    These are the ingredients I used (I decided to also include some sunflower seeds):

    400g strong stoneground wholemeal bread flour
    200g strong white bread flour
    125g hemp seed hearts
    130g walnut halves
    50g sunflower seeds
    ~15g fast action bread yeast
    3 table spoons olive oil
    400ml of warm water
    Mix, knead, let rise as appropriate, then bake at 220ºC (fan assisted oven) for just over 30 minutes.
    Taste test? Similar to the almond version, a nice slightly nutty taste, as expected from the hemp and the walnuts. Crunchy when you bite on a walnut. Also tastes very nice toasted.

    Share this:

    Email
    Google
    Twitter
    Facebook
    Tumblr
    Pinterest
    Reddit
    LinkedIn
    WhatsApp

    Related

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.