Honey Whole Weed Multi Grain Bread

AuthorInfusedEats
RatingDifficultyIntermediate

Hearty and lightly sweet Cannabis Infused Multi Grain Loaves perfect for breakfast toast, snacks or delicious deli style sandwich.

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Yields2 Servings
Prep Time3 hrsCook Time30 minsTotal Time3 hrs 30 mins

 3.5 grams cannabis
 ¼ cup light olive oil
 2 cups warm water (110° F/ 45° C)
 ⅔ cup honey
 1 ½ tablespoons active dry yeast
 1 ½ teaspoon salt
 2 cups whole wheat flour
 2 tablespoons steel cut oats (optional)
 1 tablespoon Flax Seeds (optional)
 1 tablespoon rolled oats (optional)
 4 cups unbleached bread flour
 ¼ cup rolled oats (optional)
 Egg white (optional for topping)
 1 tablespoon whole grain oats/ steel cut oats and/or flax seed (optional for topping)

1

Grind cannabis and decarboxylate in an oven safe ramekin in oven set at 250° F for 25 minutes.

2

Mix olive oil into cannabis in ramekin and place back into oven at 250° F for 30 minutes. Remove from oven and let cool.

3

Mix the warm water honey and yeast in a large bowl and whisk together. Let sit about 10 minutes until the yeast is foamy and active.

4

Mix the salt and infused oil and cannabis mixture into the bowl and whisk together. Mix in the flour one cup at a time until a dough begins to form that pulls away from the side of the bowl.

5

Knead dough on a lightly floured surface until smooth. (About 8 - 10 minutes) Place bowl in a well oiled bowl, turn to coat, cover and let rise in a warm place for 1- 2 hours or until doubled.

6

Punch dough down and knead for another few minutes to remove any yeast air bubbles. Shape loaf and place into a well oiled 9X5 bread pan. Allow to rise for another 30 minutes or until the dough has risen and inch above the edge of the pan.

7

Optionally brush the top with a wash of an egg white and 1 tablespoon cold water and sprinkle generously with rolled oats.

8

Bake at 350° F or until rich golden brown and a hollow sound occurs when you tap it.

9

Remove from oven, let cool 5 minutes and then invert to remove from pan and let cool completely on a wire rack before slicing.

Ingredients

 3.5 grams cannabis
 ¼ cup light olive oil
 2 cups warm water (110° F/ 45° C)
 ⅔ cup honey
 1 ½ tablespoons active dry yeast
 1 ½ teaspoon salt
 2 cups whole wheat flour
 2 tablespoons steel cut oats (optional)
 1 tablespoon Flax Seeds (optional)
 1 tablespoon rolled oats (optional)
 4 cups unbleached bread flour
 ¼ cup rolled oats (optional)
 Egg white (optional for topping)
 1 tablespoon whole grain oats/ steel cut oats and/or flax seed (optional for topping)

Directions

1

Grind cannabis and decarboxylate in an oven safe ramekin in oven set at 250° F for 25 minutes.

2

Mix olive oil into cannabis in ramekin and place back into oven at 250° F for 30 minutes. Remove from oven and let cool.

3

Mix the warm water honey and yeast in a large bowl and whisk together. Let sit about 10 minutes until the yeast is foamy and active.

4

Mix the salt and infused oil and cannabis mixture into the bowl and whisk together. Mix in the flour one cup at a time until a dough begins to form that pulls away from the side of the bowl.

5

Knead dough on a lightly floured surface until smooth. (About 8 - 10 minutes) Place bowl in a well oiled bowl, turn to coat, cover and let rise in a warm place for 1- 2 hours or until doubled.

6

Punch dough down and knead for another few minutes to remove any yeast air bubbles. Shape loaf and place into a well oiled 9X5 bread pan. Allow to rise for another 30 minutes or until the dough has risen and inch above the edge of the pan.

7

Optionally brush the top with a wash of an egg white and 1 tablespoon cold water and sprinkle generously with rolled oats.

8

Bake at 350° F or until rich golden brown and a hollow sound occurs when you tap it.

9

Remove from oven, let cool 5 minutes and then invert to remove from pan and let cool completely on a wire rack before slicing.

Honey Whole Weed Multi Grain Bread

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