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.
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.