Adding just a bit of Hemp to my original bread recipe not only boost the nutritional content, but gave it a great "rise" and texture. I also changed out the sweetener from honey to molasses giving it a much richer color.
The bread will last five to seven days at the most (in a sealed bag) since there are no additives to it. Ours usually doesn't last that long, but if we do have a bit leftover by the weeks end, I just turn it into bread crumbs and pop those in the freezer for future use.
Hope you enjoy a slice or two!
Hemp Bread:
1 3/4 Cup Rice Milk (plain, unsweetened)
1/3 Cup Molasses
3 TB Earth Balance (soy free) Butter
3/4 Cup Brown Rice Flour
3/4 Cup White Rice Flour
1 Cup Potato Starch
1/2 Cup Tapioca Starch
2 tsp Xantham Gum
1/2 Cup Hulled Hemp Hearts
1/2 TB Yeast (rapid-rise)
1/2 TB Himalayan Salt
Preheat oven to 170 degrees, then turn off.
Add all the dry ingredients to a mixing bowl (with paddle attachment) and mix until combined.
Warm the milk, molasses and butter to 120-130 degrees. Add wet to the dry ingredients and mix (scraping down when needed with spatula) until a fairly loose "batter" forms. My Kitchen Aid takes from 3-5 minutes. Scrape into greased 8.5x4.5x2.5 glass loaf pan. Place loaf pan in preheated oven and let rise 20-30 minutes. Remove and preheat oven to 380 degrees, letting the loaf rise until just over the top of pan. Bake covered with foil tent for 15 minutes. Remove tent and bake another 28 minutes uncovered. Cool completely. Enjoy!
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| Final rise before baking. |
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| Baked and cooled. (save to computer and print) |
