Monday, March 29, 2010

Hemp and Whole Wheat Bread with Apricot and Thyme

Mix to a wet and sticky dough:
450g wholemeal flour
30g hemp flour
7g yeast
400ml warm water
1 tbsp olive oil

Wait 10 minutes

1 tbsp chopped apricots, lightly coated in flour
1/4 cup sesame seeds
1/2 tbsp salt
1 tsp cane sugar

Mix and slowly knead in:
about 50g of flour or until you are able to form a ball

Let rise in an oiled bowl for 1 hour in a warm spot*

*Unlike my Italian style bread, this bread does not need a long, cool rise because wholemeal flour contains little gluten. For more information, see Understanding Bread is the First Step Towards Bread Without a Recipe

Turn the bread and let rise 1 more hour in a bread tin

Set your oven to 200 C / 392 F

Bake about 45 minutes and let cool.

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