This fantastic gluten-free yeast bread recipe utilizes high protein hemp flour along with other gluten-free flours such as teff flour and brown rice flour. It is dark and hearty, perfect for sandwiches. For a slight variation you can create a flavorful "Rye" bread by adding onion powder and caraway seeds.
Here is the feedback from my taste testers: rustic, hearty, "dessert bread," mmm, I'd like to make this!
Hemp's nutrition profile is no laughing matter. This seed boasts over 33 grams of digestible protein per 100 grams. It contains all essential amino acids; is high in minerals such as iron, calcium, and magnesium; and is high in essential fats.
I won't go into much more detail about the nutritional benefits of hemp, but you can read more about it here.
Pictured below is the hemp bread with my homemade honey-sweetened bluberry jam.
Gluten-Free Hemp Bread
This hearty, nutritious hemp bread is great for making nut butter and jam sandwiches. It is also great for toast in the morning. I would suggest making a few loaves at a time, let them cool completely, slice them, and then freeze. That way you have a loaf ready to go when you need it.
2 ½ cups warm water (100 to 110 degrees F) 1 tablespoon dry active yeast 1 teaspoon organic cane sugar, maple sugar, or honey ⅓ cup grapeseed oil or extra virgin olive oil ⅓ cup honey or maple syrup 1 tablespoon apple cider vinegar 2 cups brown rice flour 1 cup teff flour 1 cup hemp flour ¾ cup tapioca flour ¾ cup arrowroot powder 2 teaspoons xanthan gum 1 ½ teaspoons sea salt ½ teaspoon baking soda
Oil a 9 x 5-inch bread pan.
Place the warm water and teaspoon of sugar into a small bowl (a 4-cup liquid measure works well). Make sure the water is the right temperature. If the water is too cold the yeast will not become active and if the water is too hot it will kill the yeast. Add the yeast and stir. Proof the yeast by allowing it to stand for 5 to 10 minutes. It should become foamy and/or bubbly, if not start over with fresh yeast and water.
Add the oil, honey, and apple cider vinegar. Stir well with a fork or wire whisk.
In a large bowl, add the brown rice flour, teff flour, hemp flour, tapioca flour, arrowroot powder, xanthan gum, sea salt, and baking soda. Combine the flours with a wire whisk. Pour the wet ingredients into the dry and whisk them together as you are pouring to avoid lumps. Continue to stir with a large spoon for another 60 seconds or so, or until the batter thickens and becomes smooth.
Spoon dough into prepared pan. Use the back of a spoon to shape into a loaf form. Place pan in a very warm spot. Let rise for about 45 to 60 minutes. Preheat the oven to 350 degrees.
Bake for about 60 minutes. Allow bread to cool for 10 minutes in the pan and then remove and place onto a wire rack to cool. Tip: to get a crustier loaf, turn up your oven to 425 degrees for the last 10 minutes of baking.Source:www.NourishingMeals.com
Variations: Add 1 to 2 tablespoons of caraway seeds and 1 to 2 teaspoons onion powder for "Rye" bread. Or try adding 1/4 cup each of flax, poppy, sesame, and sunflower seeds for Seeded Hemp Bread.