Ingredients:
- 100g nettle tops – wilted in a pan and finely chopped (or 10g dried nettle leaves powdered)
- 1 sachet of bread yeast – or 1 tsp
- 500g strong bread flour
- 1 tblsp birch sap syrup (or honey)
- 2 tblsp olive oil
- 350ml water
- 50g salted butter – melted
- 1 tspn salt – ground
Click here to see our Nettle foraging guide
Method:
- In a large bowl mix the flour, salt and yeast together dry.
- Make a well in the middle and add your birch sap syrup, olive oil, water and chopped nettles.
- Mix thoroughly with a spoon then lay out on a floured surface.
- Knead the mixture with your hands for 10 minutes – be firm with the kneading, pulling the edges to the centre and pushing down firmly.
- When it’s ready it shouldn’t stick to your hands but should be elastic as well
- Place it back in your large bowl with some cling film over the top of the bowl and leave somewhere for 2 hours – by this time it should have doubled in size
- Cut in to 6 equal portions and round each in to a ball, place these on to a greased baking tray and leave for a further 30 minutes to rise again
- Brush the top of these with the melted butter and place in the oven – 200C for 35 minutes.
- They will be ready when they sound hollow if you knock on the bottom of them.
- Enjoy filled with your favourite sandwich filling, with a bowl of Nettle soup or with a little of the Sweet Ciceley and marrow fat bean side dish on.
Looking for More Nettle Recipes?
Nettles can be used in absolutely loads of recipes, that many we’ve dedicated a whole page to our favourite recipes.
To see all our Nettle recipes click here.
