Bread with nettles
It used to be scarce in bread, so it was not scattered or cut abundantly, but was saved on every slice. Bread was not baked every day but only maybe twice a week. Baked bread or bread would be wrapped in a white tablecloth and kept in a drawer of a display case or cupboard, many times and under lock and key because children would "eat the devil", as our grandmothers used to say…
- Stir the yeast in a little water, add sugar and leave to rise for about 10 minutes in a warm place.
- Mix the flour with the salt, add the risen yeast, the remaining water, melted butter or olive oil and knead a soft dough.
- Leave the dough covered in a warm place until the volume of the dough doubles.
- Then premix it, add the seeds as desired and the finely chopped boiled tops of the young nettle. The dough will become a little crumbly, but not sticky, if necessary add a tablespoon or two of flour.
- Shape the loaf and place it in a greased (or lined with baking paper) oblong 25 cm baking tin.
- Let it rise once more and bake in an oven preheated to 200 ° C for about 20 minutes, then reduce the temperature to 180 ° C and bake for another 15-20 minutes.
Take the bread out of the mold and leave to cool on a metal rack covered with several layers of kitchen cloth. The bread has a discreet healthy nettle flavor and you can serve it as you wish.