Overnight Hemp Loaf
This simple bread recipe will leave you feeling like a pro and creating a loaf that's twice as tasty as one from a supermarket.
Prep: 10 minutes | Cook: 24 hours | Ready: 24 hours | Serve: 6
Ingredients:
500g strong white bread flour (plus extra for dusting)
10g fine sea salt
3g instant dried yeast
330 ml lukewarm water
100g hemp seeds, (plus more for topping)
Method:
1. Sift the flour into a large mixing bowl and add the salt, hemp and yeast. Stir everything together with your hands.
2. Bit by bit add the water into a shaggy dough forms
3. Place a damp towel over the bowl and leave it in a cosy (draught-free) place. An airing cupboard is good but the dough can prove anywhere. leave for 12-16 hours- overnight is best
4. Flour a work surface and gently tip the dough onto it once it’s risen and bubbly. Shape the dough gently into a ball and dust it with flour.
5. Place the dough on a sheet of parchment paper and cover with a damp tea towel and rest for a 1 hour
6. Halfway through the resting time preheat the oven to 230oC/210oc/Gas mark 9. Put a large casserole dish with a lid (cast iron works well) and a heatproof handle into the oven for the last 30 minutes to heat up.
7. Once the dish has heated up, take it out of the oven and lift of the lid. Then uncover the dough and lift it in using the parchment paper. Be careful as the dish will be very hot. Using a sharp knife score the top of dough. You can do any pattern you wish but a simple cross will do
8. Pour a couple of tablespoons of water inside of the dish around the dough. pop the lid back on and put it in the oven. Bake for 30 minutes. After 30 minutes take the lid off and cook for 10 minutes for a golden crust or 15 for darker.
8. Once cooked place the loaf on a wire rack to cool for 30 minutes till it cool.
9. Serve up with some butter and enjoy
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