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Hemp Seed Whole Grain Bread Recipe

Hemp Seed Whole Grain Bread Recipe

By What’s Baking

Hearty, nutty hemp seed whole grain bread with a tender crumb and crisp crust, perfect for sandwiches or toasting with your favorite spreads.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 loaf (16 slices)
An overhead shot of a rustic hemp seed whole grain loaf, partially sliced to reveal its hearty texture and speckled interior dotted with hemp seeds. The bread rests on a weathered wooden cutting board dusted with flour, captured in warm natural light that highlights the bread's deep golden-brown crust. A linen napkin sits alongside with a small dish of hemp seeds and a jar of honey, while a serrated knife and slice of bread topped with avocado suggest serving possibilities. The image showcases the bread's substantial height, perfect rise, and the beautiful contrast between the dark crust and lighter, seed-flecked interior.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">200g bread flour (or strong white flour)</li><li class="ingredients-single-item">80g hulled hemp seeds</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">20g honey (or maple syrup)</li><li class="ingredients-single-item">30ml olive oil</li><li class="ingredients-single-item">350-380ml lukewarm water</li><li class="ingredients-single-item">15g hemp seeds (additional, for topping)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Loaf pan (23cm x 13cm/9"x5")</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Proofing basket or bowl</li><li class="equipment-single-item">Baking stone or Dutch oven (optional)</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together the whole wheat flour, bread flour, 80g hemp seeds, and salt. This thorough mixing ensures even distribution of the hemp seeds and salt throughout your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, combine the lukewarm water (about 38°C/100°F - should feel comfortable on your wrist), honey, and yeast. Let it stand for 5-10 minutes until foamy and active. This step proves your yeast is alive and kickstarts fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your dry ingredients and pour in the yeast mixture and olive oil. Mix with a wooden spoon or dough whisk until a shaggy dough forms. Don't worry if it looks a bit rough at this stage - the rest period will help the flour fully hydrate.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cover the bowl with a damp cloth and let the dough rest for 20 minutes. This autolyse period allows the flour to properly absorb the water and begins gluten development without kneading, particularly important with whole grain flours.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After resting, knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes with a stand mixer) until smooth and elastic. The dough should pass the windowpane test - when stretched gently, it should form a thin, translucent membrane before breaking. This indicates proper gluten development.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Form the dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot (about 24-27°C/75-80°F) for 60-90 minutes, or until doubled in size. If your kitchen is cool, place the bowl in a turned-off oven with just the light on for warmth.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once doubled, gently deflate the dough by pressing down with your fingertips - don't punch it aggressively as you want to preserve some of the air bubbles. Transfer to a lightly floured surface and shape into a loaf by folding the dough like an envelope: fold the top third down, bottom third up, then fold the sides in similarly. This creates tension on the surface for a good rise.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the shaped dough seam-side down into a greased loaf pan. Brush the top lightly with water and sprinkle with the remaining hemp seeds, pressing them gently into the surface so they adhere during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover loosely with oiled plastic wrap or a damp cloth and let proof for another 45-60 minutes, or until the dough has risen just above the rim of the pan. Meanwhile, preheat your oven to 220°C (425°F) with a baking stone or empty tray on the bottom rack (for creating steam).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before baking, score the top of the loaf with a sharp knife or razor blade, making a single deep slash down the center or a pattern of your choice. This controlled cut allows the bread to expand properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the bread in the oven and pour 240ml (1 cup) of hot water onto the preheated tray below to create steam. This helps develop a crispy crust. Immediately close the oven door to trap the steam.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 35-40 minutes, then reduce temperature to 190°C (375°F) and bake for another 5-10 minutes until the loaf is deep golden brown and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should reach 96-98°C (205-210°F).</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the pan immediately and let cool completely on a wire rack for at least 1 hour before slicing. This cooling period is crucial as it allows the crumb to set and the flavors to develop. Cutting too soon will result in a gummy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Store your hemp seed bread in a paper bag or bread box at room temperature for up to 3 days, or slice and freeze for up to 3 months. For the best texture when using frozen bread, toast slices directly from frozen.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 pinwheel
🔥 Calories: 175 calories
🥑 Fat: 13 g
🧈 Saturated Fat: 7 g
🍞 Carbohydrates: 10 g
🍭 Sugar: 0.5 g
🍗 Protein: 4 g
🫀 Cholesterol: 35 mg
🧂 Sodium: 215 mg

Chef’s Notes

A few helpful details for making this recipe.

Why should I add hemp seeds to bread?

Hemp seeds add exceptional nutritional value including protein, healthy fats, and essential minerals. They create a delightful nutty flavour and pleasant texture in the bread. With their complete amino acid profile, they transform regular whole grain bread into a more nutritious, protein-rich food.

What's the ideal proofing temperature for whole grain bread?

The ideal proofing temperature for whole grain bread is between 24-27°C (75-80°F). If your kitchen is cooler, place the dough in a turned-off oven with just the light on. Proper proofing develops flavour and ensures good rise, especially important with denser whole grain flours.

How do I achieve a crispy crust on homemade bread?

Create a crispy crust by adding steam to your oven—pour hot water into a preheated tray when you begin baking. Bake initially at a high temperature (220°C/425°F) before reducing it. Using a baking stone or Dutch oven helps retain heat and develop that professional-quality crust.

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