John Myers
Hemp and Malt Sourdough Bread
The perfect hemp and malt sourdough bread recipe with a picture and simple step-by-step instructions.
- 150 g Sourdough approach
- 0,5 l Malt beer
- 3 g Fresh yeast
- 30 g Hemp flour
- 450 g Flour mixes
- 10 g Ground flea seeds
- 15 g Baking malt
- 10 g Salt
- Mix all dry ingredients together, then add the beer and yeast and stir / knead for 4 minutes at medium speed. Then let it rest for 10 minutes and stir / knead again for 3 minutes. (Preferably with the food processor, K-hook).
- Let the dough rise until it has enlarged properly. Or, you could keep it in the refrigerator overnight and then let it rise in a warm place the next day.
- Preheat the oven to 230 degrees and put in the roaster or, as with me, the Roman pot to heat it up. When the temperature is reached, dig the bread into the pan with the help of baking paper, put the lid on it and bake for 30 minutes, then lift the lid and put an oven thermometer in the bread. When the temperature has reached about 100 degrees, the bread is ready. Then let it cool down on a wire rack, otherwise it will be clumpy.
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