Looking for a high protein alternative to the sourdough I usually make, I turned to hemp flour. Hemp flour is awesome - it still blows me away that something we used to nurture in the forests to grow enough for smoking is now an option for my breakfast. They're rich is omega fatty acids, are high in protein, a source of Vitamin E and minerals such as zinc, magnesium and calcium, and they taste good too - a kind of nutty flavour which I really like in my bread, having being raised on full on wholemeals and seedy breads and pumpernickel. White bread only does it for me when it's fresh and slathered in butter and vegemite - other times I'd rather something dense and tasty. Hence this little experiment.

Both of the recipes below have been squirrelled from the internet and adapted in my own way - I'm not very good at following recipes, but tend to experiment - adding and removing ingredients according to what's in my cupboard and depending on what I'm feeling. I really liked the seedy one the best, especially with the addition of nigella seeds.

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Would I Make Them Again?

Yes. I'd like to make an eggless one though, and perhaps one with yeast. I found these delicious straight out of the oven, but they seemed to dry out quickly and whilst I've been enjoying them as toast (I sliced them and put them in the freezer) I have to be in the mood for a really 'healthy' tasting loaf such as these. They're good with boiled eggs or avocado and fetta! If you weren't able to eat gluten, I would certainly give these a try!

Have you ever experimented with hemp flour?

Would you try these?

Have you got a good 'alternative flour' recipe to share?

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