Trade your brioche in for these delicious, protein-rich and nutritious Hemp Buns!
An original recipe from our in-house baker Jess, we’d love to see any Hempy bake creations you come up with using #thehempshopbakes on social media!
Ingredients
400g strong bread flour
100g hemp flour
60g hemp protein powder
30g shelled hemp sees
1 tbsp whte sugar
1 packet instant dried yeast
1 tsp salt
Ground/chilli flakes
1tsp oregano
1 tsp mixed dried herbs
1 clove garlic, diced#¼ red onion, diced
Fresh basil leaves, few, chopped
¼ cup hemp seed oil
Lukewarm water
Method
Put the hemp flour, bread flour, hemp protein powder and shelled hemp seeds into a bowl and make a ‘well’ in the centre
Add sugar, then instant yeast into the well and add water to activate the yeast (let it sit still for a few mins)
Add the salt and herbs round the sides of the well *don’t get salt in the yeast)
Add the oil and abit more warm water into the well, then use dough hook to kneed for 10mins on medium speeds
(if the dough is too solid add more water, if it’s too wet add more bread flour)
Let dough rise (or ‘prove’) in a warm area until doubled in size (about an hour)
Punch the air out of dough and mould into your desired shape
Set oven for 180c, let bread rise for another 20mins
Bake for about 50mins or until it sounds hollow when you knock on it
To Finish Off
We sauteed some chestnut mushrooms and baby plum tomatoes in loads of garlic, seasoned with salt and pepper and garnished with shelled hemp seeds, coriander and parsley. We put some hemp seed oil, olive oil and balsamic vinegar in a bowl and tucked in!
