Coconut Hemp Seed Bread
Double the Nutty Goodness: Coconut Hemp Seed Bread
Elevate your bread-making with the wholesome goodness of hemp seeds, known for their health benefits! This recipe uses coconut oil instead of butter, making it a healthier indulgence. Enjoy a moist, nutty, and flavorful bread that’s perfect even when you’re watching your diet. Bake your own delicious, healthy bread today!
Main Ingredients- 100g Milk
- 2 Eggs
- 60g Coconut Oil
- 150g Cake Flour
- 330g Bread Flour
- 60g Hemp Seeds
- 60g Coconut Flour
- 60g Sugar
- 7g Salt
- 9g Instant Dry Yeast
- Shredded Coconut (for topping, optional)
Cooking Instructions
Step 1
In your bread maker or mixing bowl, first add the liquid ingredients: milk, eggs, and melted coconut oil. Then, add the dry ingredients: cake flour, bread flour, hemp seeds, coconut flour, sugar, salt, and yeast. Ensure the sugar, salt, and yeast do not directly touch each other; cover them lightly with flour. If using a bread maker, select the dough cycle, which often includes the first proofing.
Step 2
Once the first proofing is complete, turn the dough out onto a clean surface. Divide it into two equal portions and shape each into a smooth ball (boule). Cover the dough balls with plastic wrap or a damp cloth and let them rest for about 15 minutes. This resting period, called bench rest, allows the gluten to relax, making the dough easier to shape.
Step 3
After the bench rest, gently press down on each dough ball to release some of the gas. Using a rolling pin, flatten the dough into a rectangular shape. Aim for an even thickness to ensure consistent baking. Be careful not to tear the dough as you roll it out.
Step 4
Roll up the flattened dough tightly, like a Swiss roll or a sushi roll. Tuck in the edges as you roll to keep the hemp seeds and coconut flour inside. Ensure you roll all the dough portions in the same direction for a uniform appearance in the final loaf.
Step 5
Place the rolled dough seam-side down into your prepared loaf pan(s). Cover loosely with plastic wrap or a damp cloth and let it undergo its second proofing. For an optimal proofing environment, you can place a cup of hot water in the oven (turned off) to create a warm, humid space. Allow the dough to rise for about 40-50 minutes, or until it has nearly doubled in size and reaches about 1 cm above the rim of the pan.
Step 6
Once the dough has risen sufficiently, gently brush the top with a beaten egg wash or a light coating of oil. Sprinkle the shredded coconut evenly over the top for decoration. Bake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 7
Oh dear, I completely forgot to apply the egg wash before adding the coconut flakes, and some of them didn’t stick as well as I’d hoped! Lesson learned for next time: always do the egg wash first. Please remember this tip so your toppings adhere beautifully!
Step 8
While this bread is delicious when sliced after cooling, there’s a special joy in tearing into a warm, freshly baked loaf. Enjoy it your favorite way – perhaps with a smear of jam or butter. Happy baking and enjoy this wonderfully healthy and delicious homemade bread! ^^
