WHB #102: Hemp Seed Rye Bread
Only two weeks until the 2nd anniversary of weekend herb blogging. This week I have the honour to host the 102nd round of this great event. The rules allow entries about recipes and/or informative posts featuring any herb, plant, vegetable, or flower.
This week I found the seeds from an interesting plant: hemp in my local organic supermarket. The warning message on the bag is clear: It is illegal to plant hemp seeds, but you may eat them. Don't worry, the seeds have no intoxicating effects, you must eat about 30! kilograms to get intoxicated. Hemp is an old economic plant, did you know that the first jeans was made of hemp fiber? Hemp seeds are very nutritious, they contain healthy unsaturated essential fatty acids and the protein is complete and highly digestible. I added the seeds to a bread dough.
The taste of hemp seeds is nutty and gives the bread a crunch. They crack loudly, if you bite on them. An interesting addition to the bread. The next time I'll combine thrm with sunflower seeds.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Hemp Seed Rye |
| Categories: | Bread, Sourdough |
| Yield: | 2 Pan Loaves, about 480 grams each |
Ingredients
| 50 | grams | German rye sourdough, 133 % Hydration | |
| 84 | grams | Hemp seeds | |
| 300 | grams | Water, tepid | |
| 1/2 | teasp. | Dry yeast | |
| 300 | grams | Unbleached bread flour, Type 550 | |
| 200 | grams | Medium rye flour, Type 1150 | |
| 10 | grams | Sea salt |
Source
| modified version of | |
| Daniel Leader, Local Breads: Sourdough and Whole-Grain | |
| Recipes from Europe's Best Artisan Bakers, ISBN 0-393- | |
| 05055-6 |
| Edited *RK* 09/28/2007 by | |
| Ulrike Westphal |
Directions
PREPARE THE SOURDOUGH AND SOAK THE SEEDS: Twelve to 24 hours before you plan to bake, refresh your rye sourdough. In the bowl of your stand mixer stir together 10 grams sourdough (100 % Hydration), 17 grams rye flour Type 1150 and 23 grams water. Cover. Pour the hemp seeds into a small bowl and cover them with 175 g grams water. Soak them overnight uncovered, so that they plump and soften. They won't absorb all the water.
MIX THE DOUGH. Drain the seeds and save the liquid and fill up to 350 grams. Stir down the rye sourdough, which will have bubbled up during fermentation, to invigorate and deflate it. Pour the water over the sourdough in the bowl of a stand mixer. Stir in the soaked seeds, bread flour, ryes flour and salt with a rubber spatula.
KNEAD THE DOUGH. By machine: Use the dough hook and mix the dough on medium-low speed (3 on a KitchenAid mixer) for 8 minutes. Turn off the machine and scrape the hook and the sides of the bowl. Drape a piece of plastic wrap over the dough and let it rest in the bowl for 10 minutes. Turn the mixer back on to medium-low and knead until the dough is firm, smooth, and slightly elastic, 5 to 7 minutes more.
FERMENT THE DOUGH. Roughly form a ball with the scraper and cover the bowl. With masking tape, mark the spot on the container that the dough will reach when it has doubled in volume. Cover and leave it to rise at room temperature (20 to 24 °C) until it doubles, reaching the maskingtape mark, 2 to 2 1/2 hours.
DIVIDE AND SHAPE THE LOAVES. Lightly flour the counter. Uncover the dough and scrape it out. With a bench scraper or chef's knife, cut the dough into 2 equal pieces (17 ounces, 482 grams each). Shape each piece of dough into a loaf pan. Nestle each one into a pan, seam side down, pressing it gently to fit. Cover with plastic wrap.
PROOF THE LOAVES. Let the loaves rise at room temperature until they have expanded to one and a half times their original size, spreading the sunflower seeds, 1 to 1 1/2 hours. When you press your finger into the dough, your fingerprint will spring back slowly.
PREPARE THE OVEN. About 20 minutes before baking, heat the oven to 205 °C.
BAKE THE LOAVES. Place the loaves on the middle rack of the oven. Bake until they pull away from the sides of the pans and their crusts are deep brown, 35 to 45 minutes.
COOL AND STORE THE LOAVES. Pull the loaves from the oven. Bang the edge of the pans on the counter to release the bread. Invert them onto a wire rack and then flip right side up. Cool the bread completely before slicing, about 1 hour. Store cooled loaves in a brown paper bag at room temperature. They'll taste even better the day after you bake them.
=====
Technorati Tags: whb, weekend herb blogging at Küchenlatein
food and drink, bread, sourdough, Sauerteig, Brot, hemp seed, Hanf
Save to del.icio.us
Hanfbrot
P.S. 30kg um high zu werden, wow! Ich glaube, da dürfte selbst dem unerschrockensten Hanfliebhaber der Trip nach Holland das Risiko wert sein.
Danke,