Yesterday I spent half the day looking for a recipe for a whole wheat bread that would not take 12 hours to proof. It took some doing but I stumbled on a recipe that I modified and it turned out pretty darn good if you ask me.
I love a fresh bread especially if it does not take forever for the dough to proof and there are not a ton of steps involved, let’s face it my ADHD and energy levels are not what they should be let alone able to deal with a two day process bread.
The smell of this lovely warm bread filled the house with its notes of honey, wheat, & hemp. I got excited about having a slice or two with the stew I had made, and boy I was not disappointed once it was dinner time. This is a rather heavy and dense bread but it is perfect with a stew or even a soup on a chilly day. Its slightly sweet, a touch salty, and best severed warm. It would be amazing with some hemp butter or even honey butter to accent both in the bread… or even some hemp butter with a drizzle of honey as a sweet treat. I am for sure going to have to add this recipe into my Make Again category. It was so simple and very yummy!
- 3 cups whole wheat flour
- 1/2 cup shelled hemp seeds
- 2 teaspoons salt
- 1 package quick-rise yeast
- 2 tablespoons honey
- 1 3/4 cup water
- Whisk together the flour, hemp seeds, salt, and yeast in a large bowl. Add water and honey, stirring with a wooden spoon or Danish Dough Hook until the ingredients are combined. The dough will be very sticky. Cover with plastic wrap; let the dough rise in a warm place until covered with bubbles; about 4 hours.- For fast proofing you can heat your oven to about 250 degrees and cut your rise time in half to about 2 hours. To do this once your oven reaches 250 degrees turn it off and quickly pop your dough into the oven and leave it alone for two hours.
- With floured hands, punch down the dough and fold over onto itself twice. The dough will still be very sticky. Shape the dough into a rectangle if making in a loaf pan. If you’re making a round country loaf, shape into a domed circle. Place the dough into a 5 x 9-inch loaf pan or a parchment-lined Dutch Oven. Cover loosely with plastic wrap and let rise in a warm place for 1 hour. [ if you fast proofed you can cut this down to about 30 mins]
- Meanwhile, preheat the oven to 375 degrees F.
- Remove plastic wrap; bake until browned, about 40 minutes. Remove bread from the pan and let cool completely before slicing.