Hemp spelt bread

I continue to experiment with different flour combinations and seeds. It was the time to combine spelt with whole wheat and white flour. But the key ingredient was the greasy seeds of hemp. I never used them before, but I had that moment asking myself: what if... but why not? And here it was ... consistent, healthy and tasty.

  • 812ml water (32ºC)
  • 250g sourdough (100% hydration) 
  • 500g spelt flour
  • 500g organic whole wheat flour
  • 200g white bread flour
  • 17g gluten powder
  • 10g barley malt powder
  • 50g hemp seeds
  • 15g salt

  1. 10:25AM  Mix all ingredients together for 15 minutes. 
  2. 10:40AM Cover the bowl with a lid and let it stand at 21ºC for 3h40. This is the bulk fermentation phase.
  3. 14:20 Divide the dough in 3 and shape 3 oblong loaves.
  4. 14:30 Put the dough in bannetons and cover them with a linen towel. Let them stand at 20ºC for the final fermentation around 3h.
  5. 17:15 Turn on the oven at 260ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
  6. 18:00 Score the loaves with a blade and put them in the oven on the hot stone. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 220ºC and continue to bake for another 30 minutes.


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