When my friend told me she wanted to try to bake with hemp flour I had that strange look on my face. Hemp? Isn’t that that stuff that should not be taken? Illegal? Nooooo, she laughed and said there are two different types of hemp, the one that makes me dreamy and the one that makes me healthy. But with both kinds I would be satisfied. OK, I can’t wait to try. And I am still waiting…
As I am again in Germany for my twice annual house-sitting I shop in special shops for my paleo style diet. And saw hemp flour. That was it. I took it and tried a hemp bread for myself.
Hemp is known as one of the most nutritious seeds. As it has a perfect balance of proteins, vitamins, enzymes and essential fats and nearly no sugar, starch or saturated fats hemp seeds and hemp seeds or flour gives a continuous energy the whole day long. It’s the easiest protein do digest and more better than dairy, eggs or meat. It’s rich in vitamin E and can be eaten if you are intolerant of nuts, gluten, sugar or lactose/casein (I am the last three ones). It reduced bad cholesterol and high blood pressure as well as inflammation in any disease and helps to recover faster from injury or illness. Also the immune system has it benefits as it gets lot stronger and the circulation is better.
The bread is a mix of hemp flour, almond flour and sesame flour. And as well it has psyllium which makes it fluffy and a little rising. All nutritious and healthy ingredients. The whole bread is light, has just 165 g of flours and 180 ml liquid. That makes a small but satisfying bread.
It looks dark, has the typical lightly nutty taste of the hemp and reminds me of a typical dark multi grain bread.
The recipe I found on a German blog called Paleo Paradies. It’s a German website about paleo diet, offers a shop and a blog with recipes. In German only. A good source for German paleos.
- 75 gr hemp flour
- 30 gr almond flour
- 40 gr sesame flour
- 15 gr psyllium
- 1 tsp baking soda
- pinch sea salt
- 2 egg whites
- 180 ml hot water
- Put all the dry ingredients into a bowl and stir just to mix them well.
- Beat the egg whites until stiff. Add the dry ingredients and mix carefully. Add the water and stir again. Let the mix stay for 5 minutes that the psyllium can rise a little bit.
- Preheat the oven to 170°C
- Now work the dough with your hands and form a bread. Lay the bread on a parchment paper on the baking pan.
- Bake the bread for around 40 minutes. Make the tooth-pick proof!
- Take the bread out and let it cool on a rack before you cut it in slices.
If you like add some seeds into the bread. For example the sesame seeds. Or if you have sunflower seeds. It gives it a more 'crunchy' bite.
You mention 180ml of hot water but you don’t mention when to add, or if we’re even supposed to add. Help?
Hi William,
Sorry I forgot such an important step! I apologize! I added it in the recipe right away. You add the water as last step before letting the dough rise or soak 5 minutes. If you bake the bread let me know how you liked it.
Thanks for asking so I could correct the missing step!
Have a great day!
Hello! Thanks for the reply. I put the water in with the dry ingredients and mixed them together and then added the eggs and made my loaf that way.
What temp do you consider “hot”, as called for in the recipe? Since I didn’t know what your definition of “hot” is, I boiled the water and I’m guessing the water temp was about 82 c.
I’m trying to keep to a low carb diet so I substituted oat fiber for the sesame flour, while adding sesame seeds and hemp nuts. The loaf didn’t rise one bit. It looked kind of sad, taking perhaps a third of the loaf pan. I’ll try the recipe again (as I’d adjusted it) but put the water in after mixing in the eggs. Please let me know the water temp recommendation.
On the plus side, it tastes great!
I am sorry, it didn’t come out right. But honestly: the taste is the most important part :-).
Hot water is for me that I still can put my hand in but it feels hot. Didn’t measure the temperature though.
About not rising there are two possibilities: the oat flour is altering the reaction or your loaf pan was too big. Try a smaller one.
BTW: most of my recipes are low carb even though bread is never really low carb.
Hope the next one will look more like mine.
Greetings from Europe..