www.sausagemaking.org

Posted: **Sun Jul 25, 2010 2:32 pm**

I came across this on Friday so as ever I purchased some and made some rolls yesterday.
Its gluten free so may be of interest to some.
The dough I made was 40% white 40% wholemeal spelt and 20% hemp.
It rose very well and I think Ill increase the propotion of hemp in my next batch.
Its very dark and is IMO nicer than rye.

Jim

Posted: **Sun Jul 25, 2010 5:32 pm**

Where from Jim?

Phil

Posted: **Sun Jul 25, 2010 5:55 pm**

I purchased it in Carlisle market.Made by Yorkshire Hemp Ltd.Driffield,E.Yorks very nutty taste.

http://hempmarket.com/cgi-bin/hmp-produ ... odproducts

They say replace 10/15% of normal flour but I managed 20% no problem I may try 50%

Jim

Posted: **Sun Jul 25, 2010 6:05 pm**

Thanks Jim

I'll look for it around here.

Phil

Posted: **Mon Jul 26, 2010 5:34 am**

How do you get it to light? :lol:

Posted: **Mon Jul 26, 2010 9:08 am**

15 mins in the toaster

Jim

Posted: **Mon Jul 26, 2010 12:55 pm**

Posted: **Sat Jan 15, 2011 6:05 pm**

I'm still having a problem with liquid smoke..... :shock:

www.sausagemaking.org

Hemp Flour.

Hemp Flour.