Nettle bread: step by step recipes with photos

In the spring, the first harvest from the garden is greens. However, in recipes, you can use not only “cultivated” herbs, but also those plants that are considered weeds. An unusual but very healthy pastry is nettle bread. In addition to the “basic”, there are several recipes for its preparation, additional ingredients change the taste and aroma.

Features of preparation

The quality of the finished baking naturally depends on the “raw materials”. It is recommended to collect nettles away from “civilization”, especially from busy highways and industrial zones. The most juicy and fragrant greens grow in the lowlands and near water. It is easy to distinguish by the rich, dark green shade of the leaves. You can pluck it in May-June with your bare hands, it does not leave burns. Next, you will need to use gloves.

Nettles for bread must be collected before flowering, otherwise a significant part of its usefulness will be lost.

Old plants need to remove the stems, the largest and dryest leaves. Then the greens are poured with boiling water for 2-3 minutes so as to completely cover it. After this time, the water is drained and changed to cold. The lower its temperature, the better, ideally you need to use completely ice. As a rule, after such preparation, no pollution remains, but if this is not the case, the nettle should be washed in cool water.

Blanching helps to get rid of the plant’s characteristic “burning”

Before adding to the dough for bread, the leaves must be squeezed and crushed to a pulp. The easiest and fastest way to do this is with a blender. Recipes call for the addition of water or milk. In this case, liquid is first poured into the blender bowl, then the leaves are gradually added.

Nettle “puree” is not only an ingredient for dough, but also an almost ready-made smoothie

In the process of baking bread, the initial “blank” greatly increases in volume. This must be taken into account when choosing a form or baking sheet for the oven and lining it with parchment paper.

In the oven (preheated to the desired temperature), in addition to the “blank”, be sure to put a container of water at a lower level. This will create the necessary steam, baking will remain soft.

To bake nettle bread, you need a large enough form or baking sheet.

If the loaf cracks during cooking, the reason is most likely a lack of flour. Or it may be “guilty” of its poor quality. In the first case, the taste of baking will not be affected in any way.

Nettle bread can be eaten with anything. But one of the best “companions” for him are steam fish or chicken cutlets. You should not expect any special specific taste from baking, nettle is “responsible” for the unusual color, amazing aroma and health benefits. Vitamins, macro- and microelements are not lost during preliminary preparation and heat treatment.

Best recipes

The “basic” nettle bread recipe does not include any additional ingredients. However, there are variations that allow you to noticeably change the taste of baking. You can even experiment and add your favorite spices and spices, but little by little – 1-1,5 tablespoons per serving, so as not to “kill” the aroma of greens. You should not mix many components at once (maximum 2-3), especially if you are not sure that they are harmoniously combined with each other in taste and smell.

Classic recipe

Such bread is prepared relatively quickly, in 3 hours. The ingredients are for 6 servings. Would need:

• Nettle “gruel” – about 100 ml of water and 420-450 g of fresh herbs;
• premium wheat flour – 0,7-0,9 kg;
• refined vegetable oil (most often they take sunflower or olive, but you can try other varieties) – 1 tbsp. l.;
• granulated sugar – 3 tbsp. l .;
• salt (preferably finely ground) – 1 tbsp. l.;
• “fast-acting” powdered yeast – 1 sachet (10 g);

Nettle bread is prepared as follows:

1. Add yeast, sugar and salt to the “smoothie” from the nettle. Mix well. It is better to use a mixer or blender for this.

   

2. Pour 150-200 g of flour, knead the dough. Cover the container with a towel, cling film or plastic bag, leave warm for half an hour.

   

3. In small portions, introduce flour into the dough, while kneading the nettle dough for bread. At this stage, it is ready, when it still stretches strongly and sticks to the hands, but it is already possible to roll a kind of ball out of it.

   

4. Pour in vegetable oil, gently fold it into the bread dough. Cover it again and wait another hour. After this time, it should increase in volume by 1,5-2 times.

   

5. Enter the remaining flour. Ready-made dough for nettle bread does not stick to the palms, it is quite soft, “pliable” in texture.

   

6. Shape into a loaf and place on a baking sheet lined with parchment paper or on a baking sheet. Give the nettle dough another 10-15 minutes to finally rise.

   

7. Brush the top of the loaf with vegetable oil. Place a bowl of water in the oven. Bake nettle bread for 10-15 minutes at 280°C, then 40-50 minutes at 200°C.

   

The readiness of nettle bread is checked in the same way as for any pastry – with a wooden stick.

With garlic

Nettle bread differs from the classic version by a slight creamy tint in taste, subtle notes of garlic and an original dill aftertaste. In addition, this is just a shock dose of vitamins.

To make Garlic Nettle Bread you will need:

• fresh nettle – 100 g;
• warm water – 1 glass;
• butter – 2 tbsp. l .;
• wheat flour – 350 g;
• granulated sugar – 1 tbsp. l .;
• salt – 1 tsp;
• fresh pressed yeast – 10 g;
• fresh dill – a small bunch;
• dried ground garlic – 0,5-1 tsp;
• vegetable oil – for lubrication.

Step by step instructions for garlic bread:

1. Beat in a blender “smoothie” of water, nettle, sugar, washed and dried dill. Literally 20-30 seconds is enough.

   

2. Pour the resulting gruel into a deep bowl, add finely chopped yeast, mix. It will take them about 15 minutes to “earn”. That the process has begun can be understood by the bubbles and foam on the surface of the nettle bread dough.

   

3. Pour salt, garlic and sifted flour into the same container. Gently mix, add very soft butter.

   

4. Knead 5-7 minutes. The finished dough for bread is very soft, tender, slightly sticky. Having formed a ball, put it in heat for 40-60 minutes. It depends on how warm the house is.

   

5. Lightly knead the dough for nettle bread, let stand for another hour. After that, it should become porous, literally “airy”.

   

6. Form a loaf, grease with vegetable oil, leave warm for another 40 minutes.

   

7. Just sprinkle a little water, bake for 45 minutes in an oven preheated to 180 ° C.

   

There is no sharp taste of garlic in this bread, only a slight aftertaste and aroma.

With coriander

Ready-made nettle bread according to this recipe turns out to be very tender, with a “milky” flavor and sweetish (somewhat reminiscent of a “sliced” loaf).

Necessary ingredients for nettle bread with coriander:

• fresh nettle – 200 g;
• milk (the fatter the better) – 220 ml;
• wheat and rye flour – 200 g each;
• fresh pressed yeast – 25 g;
• granulated sugar – 1 tbsp. l .;
• salt – 1 tsp;
• coriander seeds or dried herbs – 2 tsp;
• vegetable oil – for lubrication.

Nettle bread with coriander is prepared a little faster than other recipes:

1. Whisk nettles with milk in a blender. In a saucepan or in a saucepan with a thick bottom, heat it to a temperature of 2-3 ° C above room temperature.

   

2. Pour the gruel into a deep bowl, sift rye flour into it, then wheat flour. Add sugar and chopped yeast. Stir with spatula.

   

3. Gently knead the dough for 5-7 minutes, add salt and coriander a couple of minutes before the end.

   

4. Let the dough for nettle bread rise for 1,5 hours, leaving it warm.

   

5. Shape into a loaf and place in a greased baking dish or on a baking sheet lined with paper. Bake for 45 minutes at 200°C.

   

Sugar in this recipe can be replaced with birch sap (about 50-70 ml).

With ginger

Nettle bread can also be yeast-free. But that does not make it any less soft and tasty. For the recipe you will need:

• fresh nettle – 150 g;
• wheat flour – 250-300 g;
• olive oil – 3-4 tbsp l .;
• egg of chicken – 2 pcs .;
• sour cream 20% fat – 2-3 tbsp. l.;
• baking powder or baking powder – 2 tsp;
• ground dry ginger or fresh root grated on the smallest grater – 2 tsp.
• salt – on the tip of the knife.

Nettle gingerbread is prepared as follows:

1. Rinse the leaves, dip in boiling water, cook for 5-7 minutes.

   

2. Throw them in a colander, let drain excess water. Grind in a blender with 1-2 tablespoons of broth and one egg.

   

3. Pour the gruel into a deep bowl, add the second egg and the rest of the ingredients (leave a little oil to grease the mold), stirring constantly. Add the sifted flour last, stirring constantly. The consistency of the mass should be homogeneous and resemble dough for pancakes.

   

4. Pour the nettle bread dough into a baking dish or a thick-walled pan, greased with oil. Bake for about an hour in an oven preheated to 180-190ºС.

   

Ginger goes well with many herbs and spices, so you can experiment with this recipe.

Conclusion

Nettle bread is a seasonal pastry that successfully combines excellent taste and amazing aroma with health benefits. Cooking it is not so difficult, even a not very experienced chef can do it. There are several recipes for such bread with various additives, among them it is quite possible to find the one that will suit your taste the most.