Hemp and Whole Wheat Bread with Sunflower Seeds and Currants

Mix together:
400g wholemeal flour
100g white bread flour
30g hemp flour
7g yeast
400ml warm water

Wait 10 minutes

Add, roughly:
1/2 cup sunflower seeds
1/4 cup currants
1tbsp fresh thyme
1/2 tbsp salt
1 tsp cane sugar

Mix to combine and wait 10 minutes

Form into a ball and put into an oiled bowl, covered with a tea towel, for 45 minutes in a warm spot

Set your oven to 220 C/ 428 F

Turn the dough like in the pictures below

Fold the dough over and seal the seam underneath

Let rise 15 minutes on a tray with cornmeal

 After about 20 minutes, score the bread

 Once oven has reached 220 C/ 428 F, put the bread in the oven, on the centre rack.

After 10 minutes, turn the oven down to 200 C/ 392 F and bake for 30 more minutes, or until bread sounds hollow when the underside is tapped

Let cool completely before slicing

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

Add:
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.