Hemp buns

Soft and nutritious rolls get their flavor and texture from hemp milk, hemp flour, and a sprinkle of hemp seeds. Yeast and syrup add fluffiness, and the end result is both whole grain and deliciously moist.

Total time About 1 hr 40 min Vegetarian Lactose-free Dairy-free

Ingredients

5 dl hemp milk or water
30 g yeast
1 tablespoon syrup
1 tablespoon vinegar
2 dl barley flour
2 dl hemp meal
approx. 8 dl bread roll flour
1 teaspoon salt
3 tablespoons oil
for brushing: hemp milk or water
for topping: hemp seeds

Method

Heat the liquid until lukewarm. Crumble the yeast into it, add the syrup and vinegar. Work in the flours, adding the oil towards the end. Add the salt to the dough only after the flour, as salt hinders the yeast's activity. Whole-grain dough should be looser than sweet bun dough.
Let the dough rise until it doubles in size, covered with a cloth, for about half an hour. A suitable place without drafts is, for example, in the microwave (no heat).
Knead the risen dough again and shape into rolls. Let rise again for 20 minutes. If the baking room is cool, a good place to rise is over a sink filled with hot water.
Brush the rolls with hemp milk or water and sprinkle with hemp seeds. Bake at 225°C on the middle rack until cooked, about 20 minutes or until the rolls sound hollow when tapped and the crust is browned. Remove the rolls from the baking sheet and cool on a wire rack, cover with a tea towel.