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hemp seed bread

Contain: wheat. Baked in a facility that also processes milk, soy, cashew nuts, walnuts, hazelnuts, Brazil nuts and almonds.

Franz Organic The Great Hemp Seed Bread

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Product Highlights

About This Item

· Our Great Hemp Seed organic bread has 6 grams of protein and 5 grams of whole grains per serving

· Like all Franz Organic breads we bake with natural and organic ingredients, so it not only tastes great, it’s nutritious too. No artificial preservatives or high fructose corn syrup, and 0 grams trans fat– it’s simply good bread.

· Founded in 1906 by Englebert Franz, Franz Bakery continues the tradition of baking delicious breads for communities throughout the United States. Still a family owned bakery, Franz remains one of the largest independently owned and operated bakeries creating the finest breads, bagels, buns, English muffins, cookies, doughnuts and pastries in the nation.

Warning:

Contain: wheat. Baked in a facility that also processes milk, soy, cashew nuts, walnuts, hazelnuts, Brazil nuts and almonds.

Ingredients:

Ingredients: ORGANIC ENRICHED UNBLEACHED WHEAT FLOUR (ORGANIC WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), FILTERED WATER, ORGANIC GRAIN AND SEED BLEND (ORGANIC HEMP SEEDS, ORGANIC SUNFLOWER SEEDS, ORGANIC WHOLE BROWN FLAX SEED, ORGANIC BROWN SESAME SEEDS, ORGANIC BLACK SESAME SEEDS, ORGANIC BLUE POPPY SEEDS, ORGANIC WHITE QUINOA, ORGANIC RED QUINOA, ORGANIC BLACK QUINOA, ORGANIC PUMPKIN SEEDS, ORGANIC ROLLED OATS, ORGANIC CHIA SEEDS), ORGANIC WHOLE WHEAT FLOUR, ORGANIC VITAL WHEAT GLUTEN, ORGANIC CANE SUGAR, ORGANIC BROWN SUGAR, YEAST, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SEA SALT, ORGANIC SOYBEAN OIL, ORGANIC DISTILLED VINEGAR, ENZYMES, CULTURED WHEAT FLOUR, ASCORBIC ACID.

Hemp seed bread
I made some of the dough into 250-gram boules, and used their hollowed-out shells as bowls for the Andalucían-style gazpacho I made with Lynne Rosetto Kasper’s recipe from The Splendid Table. This type of gazpacho calls for bread as an ingredient, so the scooped-out bread didn’t go to waste.

Spelt – Hemp Seed Bread

This is the first time I have baked with hemp seeds, but it won’t be the last. Toasted, these are hands-down the crunchiest seeds I have ever eaten. Crunchy seeds that stay crunchy in the bread. A bowl of Rice Krispies has nothing on a slice of this bread.

And did I say delicious? So much so that since running out of the bread I’ve been eating the seeds plain, by the handful (don’t try this in the library, though). The seeds pack a nutritional punch, too, with all eight essential amino acids and high amounts of omega-3 and omega-6 fatty acids.

Industrial hemp is grown for its fibers, which are used in textiles, and for its seeds (and derivative oil), which are used for human and animal food, cosmetics, cleaning products, and industrial lubricants. The plant is a subspecies of Cannabis sativa, of which marjuana is a different subspecies. However, industrial hemp contains only a miniscule fraction of the psychoactive compound THC that marijuana has. It is legal to sell these hemp products in the US; however, DEA regulations do not permit it to be grown here. Most of the hemp seeds sold in the US are grown in Canada and Europe, which accounts for their unfortunately high price.

When I shared this bread with some of my co-workers, the hypothetical question came up: could eating hemp seeds could cause one to fail a drug test? According to my reading of consumer-oriented websites as well as available medical literature, probably not; the THC concentration in the seeds is too low. However, please do your own research and come to your own conclusion if you are likely to be in this situation any time soon. In any event, it’s probably best not to buy your hemp seeds off the back of a truck.

I made some of the dough into 250-gram boules, and used their hollowed-out shells as bowls for the Andalucían-style gazpacho I made with Lynne Rosetto Kasper’s recipe from The Splendid Table. This type of gazpacho calls for bread as an ingredient, so the scooped-out bread didn’t go to waste.

Spelt – Hemp Seed Bread

Yield: 1500 g

Time:

  • Ferment spelt levain and soak soaker: 8 hours
  • Mix/autolyse final dough: 35 minutes
  • First fermentation : 3 hours with folds at 1 and 2 hours
  • Preshape, rest, and shape: 25 minutes
  • Proof: about 2 hours
  • Bake: abut 40 minutes

Spelt Levain Ingredients:

  • 115 g whole spelt flour
  • 92 g water
  • 23 g mature 100%-hydration sourdough starter

Soaker Ingredients:

  • 58 g whole spelt grains
  • 58 g water

Final Dough Ingredients:

  • 404 g flour
  • 230 g whole spelt flour
  • 432 g water
  • 15.2 g (2.5 t.) salt
  • All of the spelt levain
  • All of the soaked spelt grains, drained
  • 173 g toasted hemp seeds

Method:

  1. Combine the spelt levain ingredients in a medium bowl and mix until just combined. Cover and ferment overnight (about 8 hours).
  2. At the same time combine the soaker ingredients. Cover and soak overnight, then drain the grains of excess water.
  3. In the bowl of a stand mixer with a dough hook, mix the final dough flour, spelt flour, water, and spelt levain on low speed until just combined. Cover and let rest (autolyse) for 30 minutes.
  4. Add the salt and continue mixing on low or medium speed until the dough reaches a medium level of gluten development.
  5. Add the drained spelt grains and the hemp seeds and mix in low speed just until they are evenly incorporated.
  6. Transfer the dough to a lightly oiled container. Cover and ferment for 3 hours, with folds after the first and second hours.

Turn the dough into a lightly floured counter. Div >