Nettle Bread
Jessica Gruvsjö Fallberg- 2
- 30 min
- 2 hours 10 minutes
Bread baked with pre-cooked and chopped nettles.
This is a recipe from one of our readers and was not created or tested by KronJäst.
3.25/5
475 VotesHere's how:
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1
Blanch the nettles: bring the water to a boil, add the nettles, and let them simmer for 3 minutes. Strain the water into a bowl and set it aside for the bread. Let it cool slightly. Finely chop the nettles and set them aside.
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2
Crumble the yeast into a bowl, add a little of the nettle water, and stir until the yeast has dissolved.
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3
Add the rest of the water and the other ingredients, as well as almost all of the flour—save a little for rolling out the dough.
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4
Knead the dough until smooth and let it rise, covered with a cloth, for about 30 minutes.
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5
Preheat the oven to 200 °C.
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6
Turn the dough out onto a floured surface and shape it into two loaves.
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7
Line a baking sheet with parchment paper, score the bread diagonally, and let it rise for about 30 minutes.
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8
Brush the bread with water and sprinkle with flaked salt
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9
Bake the bread on the lower rack of the oven for about 40 minutes, then let it cool on a wire rack.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Bread
- 600 g (6 dl) water
- 60 g (3 tbsp) syrup, bread
- 45 g (0.5 dl) oil
- 12 g (2 tsp) salt
- 100–200 g nettles, blanched and chopped
- 300 g (about 5 dl) rye flour
- 600 g (about 10 dl) all-purpose flour
Brushing
- water
Garnish
- flaked salt
The recipe comes from
kronjast.se
