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.
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.