In recent years, the use of hemp products, including flour, has been gradually spreading.
Hemp flour is made from sativa hemp seeds, which are naturally THC-free (so it has no psychotropic effects, like indica), but has many useful nutrients.
Compared to a common 00 flour, hemp flour has much less calories (-20%), is gluten free (so it is also suitable in cases of allergies and intolerances). It should also be pointed out that hemp is rich in omega 3, omega 6, mineral salts, fibre and vitamin E, and has all 8 essential amino acids.
Hemp has a very compelling history: used since ancient times (for more than 10,000 years) it was widely cultivated in the United States until the early 1930s (its name in English, hemp, is a prefix for geographical areas such as Hempshire, because there were important areas cultivated with hemp).
If you want to deepen the subject from which I have taken this info: tuttogreen.it
And here we are to the recipe. To make this bread I used a mix of flours: hemp, spelt, regrind semolina, 00 and manitoba. I used the latter two as reinforcement, while hemp and spelt (together) make up 1/3 of the weight of my dough.
Usually when I use wholemeal or gluten-free flours, I tend to mix them together, in order to have more nutrients and a variegated bread texture (ranging from the thinnest and most refined to the roughest).
Of course all the products I use are organic (certified and not), I take this for granted ;)
This bread is made with the Versilia oven, but you can also bake it in a pot (cast iron) in the oven.