Created by carriecooksbest
Preparation: 20mins, Resting: 1-2hr, Cooking: 30 mins
Add the flours to a bowl and stir to mix.
Add the yeast to one side & salt to the other - then the sugar in the middle.
Pour in, stirring in as you go, half the warm water.
Next, tip in the seeds, black garlic, the oil and the rest of the water - mix to bring it all together.
Knead for a minute, then cover and leave for 1-2 hours at room temperature to double in size.
Knead again for 5 minutes, this time adding a little flour if needed.
Oil a small loaf tin and dust with some flour, pop the dough in, cover and leave for 30 minutes to rise again.
If using the poppy seeds brush the top with a little milk and sprinkle them on evenly.
Bake at 220 Celsius for 15 minutes, then turn the oven down to 190 Celsius for a further 25 minutes or until the loaf sounds hollow when tapped on the base.
INGREDIENTS375g Spelt flour
125g Hemp flour
1.5 teaspoon instant yeast
1.5 teaspoon Sea salt
1 teaspoon sugar
2 teaspoons black garlic paste
2 tablespoons hemp oil
1 tablespoon hulled hemp seeds
350ml warm water
Teaspoon poppy seeds (optional)
Enjoy warm with lots of butter, or dip straight into gravy
BUY THE INGREDIENTS