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Homemade Hemp Seed Bread

Yields16 ServingsPrep Time1 hr 20 minsCook Time30 minsTotal Time1 hr 50 mins

 300 g orange kumera (alternatively known as sweet potato) (1 medium)
 1 tbsp active dried yeast
 1 tsp sugar
 1 cup lukewarm water
 1 cup High-grade flour (plus extra for kneading)
 1 ½ cups wholemeal flour
 ½ cup new hemisphere™ Hemp Seed Flour
 1 ½ tsp sea salt
 2 tbsp fresh rosemary, finely chopped
 2 tbsp omeganz™ Avocado Oil
1

Peel and cut sweet potato into small even-sized pieces. Cover with water in a medium saucepan and bring to the boil. Reduce to a medium heat and cook until soft, around 10-15 minutes. Drain well and mash.

2

Combine yeast, sugar, and warm water in a medium mixing bowl. Leave somewhere warm for about 10 minutes until frothy.

3

In a large mixing bowl, combine flours, salt and rosemary.

4

Add oil and mashed sweet potato to yeast mixture. Add this mixture to the dry ingredients and mix well to form a dough. More flour may be needed if the mixture is too wet.

5

Knead the dough on a floured surface for 10 minutes, adding extra flour when needed. The dough should become soft and elastic.

6

Place kneaded dough in a lightly oiled bowl, cover with a clean tea towel, and leave to rise in a warm place for 30 minutes. It needs to double in size. I turn my oven on low. leaving the door open and place the bowl on the stove top to provide the temperature needed for the dough to rise.

7

Line an oven tray with non-stick baking paper. Cut dough in half and shape into 2 loaves. Place these on the lined oven tray and cut a few 1cm-thick slashes on top of the loaves with a knife. Leave to rise for another 20 minutes or so.

8

Preheat the oven to 200°C Bake.

9

Bake the loaves for about 25-30 minutes or until a crust has formed and the base is firm and sounds hollowed when tapped with the back of a knife.

10

Remove from oven and cool before slicing.

Nutrition Facts

Serving Size 1 slice

Servings 16