Hemp Seed Bread Recipe

 

I’m a big fan of using seeds in bread baking – why not add extra nutrition and taste in the form of seeds when baking? One minor complaint I have about most seeds I usually use (sunflower, pumpkin, flax chia) is that they lose their crunch when baked into bread dough. However, I have just found a seed that is as crisp as ever when added to bread. Whole hemp seeds (i.e. hemp seeds with their outer shell still on) lose none of their toasted crunchiness which makes them a fun and unexpectedly unique addition to breads. Here is my wheat and rye based hemp seed bread recipe, give it a try!

Hemp seed bread recipe
Hemp seed bread recipe

From a nutritional perspective, whole hemp seeds are a good source of insoluble fibre, protein, essential amino acids, omega 3 fatty acids and minerals including iron, magnesium and potassium.

Hemp seeds
Hemp seeds

Hemp Seed Bread Recipe

This sourdough bread recipe with whole hemp seeds creates an unusual loaf with plenty of crunch.

Hemp seed bread
Hemp seed bread

Hemp Seed Bread Ingredients

Sourdough

  • 125g wholegrain rye flour
  • 125g water
  • 25g mature 100%-hydration sourdough starter

Whole Grain Soaker

  • 50g grains e.g. spelt or rye grains
  • 50g water

Main Dough

  • 400g flour
  • 125g wholegrain rye flour
  • 280g water
  • 11g salt
  • 75g toasted hemp seeds
Hemp seed sourdough bread
Hemp seed sourdough bread – spot the hemp seeds and the whole grains 🙂

How To Make Hemp Seed Bread

  1. Start by preparing the sourdough and the whole grain soaker.
  2. Firstly, combine all sourdough ingredients in a medium bowl. Mix well, then cover and set aside at room temperature for 16 to 24 hours.
  3. In a small bowl, combine the whole grain soaker ingredients, cover and set aside for 16 to 24 hours as well.
  4. On day 2, combine 250g of the sourdough starter (the rest goes back into the fridge for future sourdough bakes), the whole grain soaker and all main dough ingredients except the toasted hemp seeds in a large bowl.
  5. Form the dough, then turn out the dough onto your work surface to hand-knead for about 10 minutes.
  6. Add the toasted hemp seeds and knead them all in until evenly distributed.
  7. Put the dough back into the large bowl, cover and rest for about an hour or two. During this time, the dough should visibly expand.
  8. Turn out the dough and give it another quick knead before shaping it into a round loaf.
  9. Cover the loaf with flour before placing it seamside up into the pre-floured proofing basket.
  10. Cover with a polythene bag to ensure the dough doesn’t dry out and leave to rest for several hours at room temperature (how long exactly will depend on the temperature in your room; it took three hours in my kitchen) until fully proofed.
  11. In time, preheat the oven to 220°C and, if you are using a La Cloche baking dome, (as I did), preheat this from cold at the same time.
  12. Turn the loaf out onto the baking dome plate or onto a baking tray lined with baking paper.
  13. Bake at 220°C for 10 minutes before turning the temperature to 190°C for another 50 minutes. If you are using the baking dome, take the lid off for the last 10 minutes to further strengthen the crust.
  14. Cool on a wire rack.

Caraway Seed Bread Recipe (Rye Bread)

 

I’m sure my Austrian roots have something to do with my slight addiction to the flavour of caraway seeds. In Austrian cuisine, caraway seeds are used abundantly, from flavouring roast pork to enhancing salad dressings. Most notably, Austrian dark breads frequently use caraway seeds as part of the Brotgewürz which is used to flavour the loaves. Caraway seeds are superb bread flavour enhancers, some of the top seeds to add to breads and perfect for rye breads specifically. Here is my caraway seed bread recipe, based on a combination of wholemeal rye flour and white wheat flour, leavened with sourdough.

Caraway seed bread
Caraway seed bread

Are caraway seeds good for you?

Caraway (carum carvi) belongs, like coriander, fennel and celery for example, to the family of Apiaceae or Umbelliferae. Not technically seeds, caraway ‘seeds’ are the split halves of the dried fruits of the plant.

Caraway seeds
Caraway seeds

The effect of caraway is mainly related to the essential oil containing Carvon, which has a stimulating effect on the stomach and a soothing impact on the bowel. Two digestive bonus points at once.

At the same time, the delicate, aromatic but slightly bitter taste of caraway adds a completely new dimension to breads.

Caraway seed bread recipe
Caraway seed bread recipe

Caraway seed bread recipe

A great bread for tasty sandwiches or creamy vegetable soups. Delicious also with pastrami, mustard and gherkins (my personal favourite). Add slightly more or less caraway seeds than recommended below to intensify or lessen the flavour kick. The sharpness of the mustard and gherkins works incredibly well with the distinctively bitter, yet warm and sweet taste of the caraway seeded bread.

Caraway bread ingredients

For the sourdough starter

For the main dough

  • 180g strong white bread flour
  • 80g dark rye flour
  • 150g water
  • 8g salt
  • 10g caraway seeds

How to make caraway bread

  1. Prepare the sourdough by combining the various ingredients in a medium bowl. Mix well and cover the bowl. Leave to rest overnight (16 – 24 hours).
  2. On day 2, prepare the main dough by combining 300g of the sourdough from day 1 (the remaining 30g go back into the fridge for future bakes) with the main dough ingredients.
  3. Mix well and knead the dough for at least 10 minutes.
  4. Rest for about an hour, then shape into a loaf before placing it in your pre-floured proofing basket.
  5. Leave to proof for a few hours (this will depend on your room temperature), then preheat the oven. If you have a La Cloche baking dome, preheat this in the oven from cold.
  6. Turn out the loaf from your proofing basket to the baking tray (lined with baking paper) or the La Cloche dome.
  7. Make a few slashes with your scoring knife.
  8. Bake for 10 minutes at 220°C and for another 45 minutes at 200°C. Take the lid off the dome for the last 10 minutes if using the La Cloche dome.
  9. Cool on a wire rack.