INGREDIENTS
Hemp Seed Cheddar
- 1/2 cup plus 2 tablespoons filtered water
- 1/4 cup Manitoba Harvest Hemp Hearts
- 2 tablespoons chopped roasted red peppers
- 1 tablespoon nutritional yeast
- 1 tablespoon arrowroot powder
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sea salt
Pizza
- 12 ounces pizza dough (I used half of a bag of Whole Foods' multigrain dough)*
olive oil for brushing
- 2 tablespoons barbecue sauce
- 1 small red onion, peeled and sliced very thinly into rounds
- 1/4 cup loosely-packed cilantro, stems removed
- 1/2 tablespoon Manitoba Harvest Hemp Hearts
Instructions
Begin by making the starter; stir the sugar and yeast into the warm water, leave to stand for 8-10 minutes until a good froth appears on the top.
Oil the tins.
Mix the flours, hemp meal and salt in a bowl, make a well in the centre, drizzle around the oil, then pour in 1/3rd of the starter into the well.
With the fingers out stretched and together to form a scoop, bring the flour in from both sides to make a batter in the well, as the well starts to look a bit dry, add another 1/3rd of the starter and repeat the process of incorporating the flour from the sides of the bowl into the center.
Add the remainder of the starter liquid a little more gradually, starting to scoop to the bottom of the bowl with the out stretched fingers. Bring up the dough with the fingertips, then push down with the knuckles into the center of the bowl, turning the bowl in a circular movement at the same time. The dough should start to leave to side of the bowl at this point, if it is a little too wet add another dusting of flour now rather than later. Flour is a fickle thing, sometimes requiring a little more or less water.
Continue kneading using the finger tips and knuckles as described, bringing the bowl round in circular movements for about 10 minutes, a good work out! You can work the dough on a board or suitable surface; my preference is to knead it in the bowl. You will see the texture of the dough change as the gluten does its magic. Turn out the dough onto a lightly floured surface and divide it up into two equal loaves.
Take each piece and knead for a moment, then press into a rectangle with the knuckles the same width as the tins.
Roll up tightly making sure there is no air or excess flour trapped in-between. This is the main reason for holes in bread.
Place the edge side on the bottom on the board and tuck the ends in, place in the tins and press into the corners.
Dust their tops with flour, cover with a cloth and place them in a warm spot to prove i.e. to double in size. Spelt makes a light dough it being low in gluten, consequently it will prove up and run over the side quite quickly in the last 15 minutes if you don't watch out, put the oven on to heat as you see the dough come to the top of the tins, so you don't get caught out.
Place them in the oven for baking, if you have a fan assisted oven you don't need to change shelves, if not change them around after --- their cooking time.
When cooked they should drop out of the tins, having left the sides slightly. Tap the bottom with the knuckle, if a dull thud can be heard; you know your bread is cooked. It is a distinctive sound and once you hear and recognize it, it's a handy tool. If you feel your bread is not quite ready, put it back in the oven, out of the tins with the top of the loaf directly onto the shelf, for another 10 minutes.
Dietary Health
INGREDIENTS
- 2x2 - Oiled bread tins / Olive Oil
- 900 Grams - Flour Spelt or
unbleached white, plus 50
grams for dusting
- 50 Grams - Hemp Flour
- 100 Grams - Hemp Seeds Ground
- 2 Teaspoons - Salt
- 3-4 Dessert Spoons - Olive Oil
- 700 Ml - Warm Water
- 3 Tsp - Brown Sugar
75