Vegan spelt bread loaf with hemp seeds recipes
Servings: Loaf
Equipment:
- Mixer or knead by hand
Ingredients:
- 400 g Spelt Flour I use Doves Farm Organic Wholemeal
- 100 g Buckwheat flour
- 7 g Quick yeast
- 1 tsp Golden caster sugar
- 1 tsp Salt
- 25 g Hemp seeds hulled
- 1 tbsp Rapeseed oil
- 350 ml Tepid water
- Rapeseed oil for tin
Instructions:
- Toast the hemp seeds in a dry frying pan on a medium to high heat until they smell fragrant and they are golden brown
- Scrape the hemp seeds out into a mortar and pestle and grind until smooth with a few chunks
- Put the flours, yeast, crushed hemp seeds, salt and sugar into a large bowl and mix them together.
- Pour in the water, mix until it well incorporated and then mix in the tbsp of oil
- With your hands mix everything together into a doughy mass.
- Knead the dough for about 10 minutes, in the bowl, on a work surface, or in a standalone mixer with dough hook. Dust lightly with flour if required.
- Place the dough into a lightly oiled large mixing bowl and cover with a clean plastic bag and leave it in a warm place for the dough to double in size, which will take about an hour.
- Rub some oil around the inside of a 1kg/2lb loaf tin.
- Knead the dough for about 5 minutes (by hand or by mixer)
- Shape the dough and put it into your prepared tin.
- Wrap the tin in your clean plastic bag and leave it to rise in a warm place for 35 minutes.
- Pre-heat the oven to 200° (fan)
- Remove the plastic bag and bake the loaf for 40-45 minutes. Until golden brown on the top and it makes a hollow sound when you tap it on the bottom of the tin
- Leave to cool on a wire rack for about 5 minutes
- Turn the loaf out of the tin and leave to cool completely on the wire rack