Hemp spelt bread

Ingredients for 4 servings:

• 200 g spelt flour type 630
• 200 g spelt flour type 1050
• 50 g hemp flour
• 50 g whole wheat flour
• 100 g wheat flour type 550
• ½ cube of fresh yeast
• 2 tsp salt
• 1 tbsp spirit vinegar
• ½ tsp sugar
• 2 tbsp olive oil
• 400 ml water, lukewarm
• 80 g grains, as desired, or more if you like
• oatmeal
• Butter for the mold
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

THC-free

Take the yeast and a little water (about half a 400 ml glass), dissolve the sugar and a little flour. Mix the spelt flour, hemp flour, wholemeal flour, wheat flour, and salt, preferably in a food processor. Once all the flours and salt are fairly well blended, add the yeast solution and continue kneading. Gradually add the water to the mixture. When about half the water is in the dough, add the vinegar and oil. Continue mixing everything. Continue adding water and, just before the water is used up, add the seed mixture. The seeds can be varied according to taste. Sunflower seeds, pumpkin seeds, or a mix with sesame and…, whatever you like. The water will have to be varied; the dough should be slightly sticky but should be easy to remove from the mixing bowl without leaving any residue. If the dough is too sticky, add a little wheat flour. Knead the mixture for about 10 minutes. Let the dough rest in a warm place for about 30 minutes. It’s best to remove the dough from the mixing bowl beforehand, form it into a ball, sprinkle it with flour, and return it to the bowl to rise. While the dough is resting, lightly grease a loaf pan with fat, preferably butter. Spread the oats evenly in the pan. The butter helps the oats stick to the sides of the pan, making it easier to remove the bread. After about 30 minutes, turn the dough out of the mixing bowl onto a lightly floured work surface. Flatten the dough and fold it several times. DO NOT knead! By folds, I mean folding the dough like a piece of paper. Fold each corner to the middle, flatten it, and fold each corner to the middle again. Repeat this 3 or 4 times. The last fold should be such that the dough has a more oblong shape for the loaf pan. Place the dough in the pan with the fold facing down. Now let the dough rise in the pan for another 20 to 30 minutes. Meanwhile, preheat the oven to 215°C (top/bottom heat). The risen dough can be cut a little and sprinkled with some oatmeal. Bake the bread on a rack in the lower third (the rack below the middle one) for about 45 minutes. Check the baking result after 45 minutes with a wooden skewer. If anything is still sticking, bake the bread for another 15 minutes using bottom heat only to prevent the top from overcooking. The hemp flour gives the bread a somewhat tart/bitter flavor.