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Bread with hemp flour and hemp seeds
Recipe no. 166 · mikilab.de/166
Type 1 wheat flour 85% + hemp flour 15%
Sitor draft
Michele's touch: soaked breadcrumbs
In all my savoury recipes I add a little soaked breadcrumb, the «Brösel» (German bakers call it an old-bread soaker). It makes the crumb softer, brings crust flavour and keeps the bread fresh longer. Optional: the recipe works without it, but I always do it.
Dry breadcrumbs
50 g
Water
150 g
for this recipe, with 1000 g of flour
Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.
Time & temperature (estimate)
Stated proof: ~18 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
Sourdough (Lievito Madre) check
Use it when it is active and stable: it doubles regularly after a refresh. If you have no starter, ask a bakery for a piece or use dried starter to reactivate (about a week).
On TikTokRecipe no. 166
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
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The MikiLab label
Michele's method: the preferment or sourdough works at least 12 hours. More flavour, longer keeping, less yeast.
Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
Ingredients
Procedure
1) STARTER: in the morning feed it with its own weight of flour and half its weight of water (e.g. 100 g starter, 100 g flour, 50 g water) and leave it 3-4 hours at 26-28 °C until doubled. You need 200 g, at its peak. 2) SEEDS: toast 50 g of hulled hemp seeds for 2-3 minutes in a dry pan, stirring, until they smell nutty. Let them cool. 3) AUTOLYSE: mix 850 g of type 1 wheat flour, 150 g of hemp flour and 730 g of water at 24 °C (keep back the other 50 g). Cover and rest for 45 minutes. Hemp flour has no gluten and drinks more water: that's why this dough is wetter than usual. 4) MIXING: add the starter in pieces and the Miglioratore Naturale Pro and knead for 8-10 minutes. Add the coconut fat once the dough forms a ball; olive oil, apple cider vinegar and salt go in last. Then add the 50 g of water you kept back, a spoonful at a time, only while the dough takes it. Finally work in the toasted seeds. Final dough temperature 24-25 °C. 5) BULK FERMENTATION: 3-4 hours at 24-26 °C, with 3 sets of folds every 30 minutes during the first hour and a half. The dough should grow by about half. 6) SHAPING: divide into 2 pieces of about 1 kg, pre-shape into balls and rest for 20 minutes. Shape into a round or oval loaf and place in floured baskets, seam side up. 7) COLD PROOF: 12-16 hours at 4 °C, covered. The long cold rest brings out the hemp flavour and gives a better crust. 8) BAKING: heat the oven (top and bottom heat) to 250 °C with an empty tray at the bottom. Turn the loaf out onto baking paper, score it firmly and load it, pouring a glass of water onto the hot tray: 15 minutes at 240 °C with steam, then open the door briefly and finish at 210 °C for 30 minutes. It's done when the core reads 96-98 °C and it sounds hollow when tapped underneath. 9) COOLING: at least 2 hours on a rack before slicing.
The why
This recipe's steps explained by Sitor (AI). The quantities stay Michele's.
Machine Sheet
Production Mode: Manual
Hourly Yield: ≈ 40-80 pcs/hour (by hand)
No machine active: manual work. Turn on the Machine Park in the Lab.
Sourdough bread with 15% hemp flour and toasted hemp seeds: moist crumb, brown colour with a green hint, nutty aroma. Makes 2 loaves of about 1 kg. Use only hemp flour and seeds sold as food, with a food label: never leaves, flowers or CBD products. Recipe written by Sitor (AI) with Michele's method: a starting point to try.
Useful terms *
Made with Michele's hands
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