HEMPBREAD WITH HEMPFLOUR & ROASTED HEMPSEEDS. There is nothing like homebaked bread – and this one with HEMP FLOUR and ROASTED HEMPSEEDS – all organic. The roasted hempseeds give a crunchy bite and is healthy to eat regularly. Thank you for organic Danish ROASTED HEMPSEEDS and HEMP FLOUR from http://www.moellerupgods.dk/da  Enjoy my homebaked HEMPBREAD.

INGREDIENTS: 4 dl water; 50 g yeast; 700 g wheat flour; 150 g HEMP FLOUR; 150 g grahamflour; 3 teaspoons salt; 1 bottle household beer (low alcohol; 100-150 g HEMP FLOUR; 75 g ROASTED HEMPSEEDS; 75 g walnuts.Thank you for organic Danish ROASTED HEMPSEEDS and HEMP FLOUR from http://www.moellerupgods.dk/da you also gain health benefits from HEMP SEEDS. HEMPSEEDS are rich on Omega 3 fatty acid, protein and polyunsaturated fatty acids.This helps attenuate inflammation in your body. Actually it’s good to eat a little bit every day – I do for breakfast. HEMP FLOUR is glutenfree – and therefore you need other flour to help rising. 

HOW TO DO: Roast walnuts on a skillet, Chop slightly. Cool off and set aside. Stir yeast in the water until yeast dissolves. Add flour, salt and ”Hvidtøl”. ”Hvidtøl” is a Danish household beer low on alcohol and sweet in taste. Kneating the dough 5-10 minutes. Add walnuts. Kneat the dough again 1-2 minutes. Cover the dough with cotton dishtowel and set aside. Let rise 30 minutes in warm place. Preheat oven 425°F (220°C traditionel oven).Shape dough into 2 breads and place them on baking sheet. Cover with dishtowel. Let rise until doubled, about 45 minutes.Bake in oven 25 minutes 425°F (220°C). Cool off on rack. The ROASTED HEMPSEEDS gives a crunchy bite in this bread. Taste good with cheese, Marmelade or just some butter on a slice of homebaked HEMP bread with HEMP FLOUR and ROASTED HEMPSEEDS. Tasty and HealthyBon appetit !


CORNMUFFINslide1bbb CORNMUFFINStastes so good together with a meal of for example roasted chicken with a salad. Easy to make. Makes 8-10 muffins. These cornmuffins are an old recipe from my family.                                                                  CORNMUFFINslide2bIngredients: 1¼ cups cornmeal, sifted; ½ teaspoon salt; ¼ cup flour; ¼ teaspoon soda; 1½ teaspoons baking powder; 1 egg; 1 cup buttermilk; 2 tablespoons shortening (butter).  Grease muffin tins with melted butter.CORNMUFFINslide3 Preheat oven 400°-450° (225° traditionel oven). Sift and mix dry ingredients. Beat egg slightly. Add buttermilk and melted shortening (butter). Add liquids to dry ingredients, mixing with folding motion, enough to moisten meal.CORNMUFFINslide4 Pour at once into greased muffin tins. Bake in 400°-450° oven for 20 minutes. Here you are: My CORNMUFFINS – Bon appetit !                                                   CORNMUFFINslide5