Hemp Porridge Bread Rolls

1 comment

Inspired by Acquaviva’s Focaccia with Cannellini Beans, I have been using the pulp of beans in doughs, and I always got good results.

These bread rolls are an example: they are soft and tasty.

Ingredients:
200 grams of kamut flour
100 grams of type 0 flour
100 grams of beans purée
approximately 200 ml of water
salt
sourdough or yeast powder (optional)

Method:
Very easy, mix all ingredients, add more water if necessary.
Let it rise (rising time will vary, depending on the yeast used). Once the rising is completed, form some pellets, of about 50 grams each. Dip them in a solution made of water and oil and, to finish, roll them in hemp porridge.
Let them rest on the baking tray for at least 30 minutes.
Bake for 20-25 minutes or so.

Comment:
They are simple and easy to do, the pulp of beans makes the dough very soft and tasty, and their softness makes them versatile. Thanks to Acquaviva I’m churning out incredible delicacies!
Hemp porridge comes from Emuni, is a mix of oatmeal and shelled hemp seeds, is delicious, I often use it also in soups as a substitute for pasta or rice.
With this doses I made 13 sandwiches.

Chef: Felicia from VeganBlog

  1. Anto 26 January 2011 at 14:59

    Wow! Felicia, you’re simply ingenious!!! I love this kind of bread!!!! 🙂



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