11 Ingredients
Hemp flour
135
gr
|
Spelt flour
135
gr
|
Semolina
100
gr
|
Walnuts
50
gr
|
Flour 00
200
gr
|
|
Manitoba flour
200
gr
|
|
Dried sourdough starter
10
gr
|
Extra virgin olive oil
40
gr
|
Water
700
gr
|
|
Barley malt
1
tablespoon
|
Salt
|
In recent years hemp products have been spreading, flour included.
Hemp flour is made from the seeds of Cannabis sativa, which are naturally free of THC, so it has no psychoactive effect, but it is rich in useful nutrients: fibre, protein, omega-3 and omega-6 fatty acids, minerals and vitamin E.
Hemp also has a fascinating history: it has been cultivated for thousands of years, for food, fibre and rope, and was widely grown in the United States until the 1930s.
If you want to read more (in Italian): tuttogreen.it, canapainfopoint.it, cibocrudo.it.
And now the recipe. For this bread I used a mix of flours: hemp, spelt, re-milled durum wheat semolina, 00 and Manitoba. The last two give strength to the dough, while hemp and spelt together make up a third of its weight.
When I use wholemeal or gluten-free flours I like to blend them, for more nutrients and a varied texture, from fine to rustic.
Of course all my ingredients are organic, that goes without saying ;)
This bread is baked in a Versilia stovetop pan, but you can also bake it in a cast iron pot in the oven.
Hemp flour is made from the seeds of Cannabis sativa, which are naturally free of THC, so it has no psychoactive effect, but it is rich in useful nutrients: fibre, protein, omega-3 and omega-6 fatty acids, minerals and vitamin E.
Hemp also has a fascinating history: it has been cultivated for thousands of years, for food, fibre and rope, and was widely grown in the United States until the 1930s.
If you want to read more (in Italian): tuttogreen.it, canapainfopoint.it, cibocrudo.it.
And now the recipe. For this bread I used a mix of flours: hemp, spelt, re-milled durum wheat semolina, 00 and Manitoba. The last two give strength to the dough, while hemp and spelt together make up a third of its weight.
When I use wholemeal or gluten-free flours I like to blend them, for more nutrients and a varied texture, from fine to rustic.
Of course all my ingredients are organic, that goes without saying ;)
This bread is baked in a Versilia stovetop pan, but you can also bake it in a cast iron pot in the oven.
Ingredients
135 g hemp flour
135 g spelt flour
100 g re-milled durum wheat semolina
50 g roughly chopped walnuts
200 g 00 flour
200 g Manitoba flour
10 g dried sourdough starter (I still can't keep a sourdough starter of my own...)
40 g extra virgin olive oil
700 g water
1 tablespoon barley malt
salt
1 tablespoon olive oil and 1 tablespoon semolina to grease and dust the pan.
Method
Put the water, oil and malt in a bowl. Sift the flours together and pour them slowly into the liquid, stirring gradually so they are absorbed. Little by little add the starter and, last, the salt. A stand mixer on the lowest speed helps, if you have one. The dough will stay quite soft.
Oil the Versilia pan and dust it with semolina so the bread doesn't stick. Pour in the dough, cover with a clean tea towel and let it rise until doubled in volume.
Put the pan on the stove over high heat for 5 minutes, until it is evenly hot, then turn the heat down to the minimum and bake for about 45 to 50 minutes. Check if it is done with a long toothpick through the holes in the lid, which must never be lifted during baking.
