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White with Rye and Hemp Seeds

This is a medium weight loaf with a lovely nutty crunchy texture and taste

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  • 450 gms White Flour
  • 150 gms Light Rye Flour
  • 10 gms salt
  • 17 gms fresh yeast
  • 2 x tablespoons Hemp Seeds  (roughly ground)
  • 420 gms water


  1. Mix the White and Rye flours in a bowl and add the salt.
  2. Then add a little of the flour from the bowl to the fresh yeast and mix thoroughly together.
  3. Then add the yeast mix to the main bowl and mix in like a cake mix.
  4. Place crush the Hemp Seeds roughly with a Pestle & Mortar. If some seeds remain whole this is fine.
  5. Add to mixture and then add the water and mix.
  6. Prepare the Dough and return to lightly flowered bowl and leave to rest for 1.5 hours: cover with T Towel.
  7. After 1.5 hours scoop out of bowl onto lightly floured work surface. Deflate with finger tips into flat round shape and then reform as a round.
  8. Return to bowl and leave to rest for a further 1 hour.
  9. After 1 hour scoop from bowl and deflate dough again. Shape into final shape for proving.
  10. Prove for 1 hour and then place in over to bake for 30 minutes.



Added by: Nick Kemp

Tags: Rye Seeds

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