Description
Delicious and fragrant, enriched with valuable trace elements and fiber. Fast and easy. Can be done in the bread maker.
Ingredients
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Nettle
100 g
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Water
150 g
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Flour
400 g
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Sourdough
250 g
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Sugar
1 tsp
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Salt
1 tsp
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Yeast
0.5 tsp
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Vegetable oil
1 tsp
Cooking
For this bread I used sourdough, refreshed - at the peak of activity. If you do not, double the amount of yeast in recipe and add to the dough 150 g of natural yoghurt or kefir and an additional 100 grams of flour
100 g nettle rinse, and cook for 5 minutes in 150 g of water.
Nettle together with broth to make mashed potatoes in a blender. Allow to cool to a temperature not higher than 30C.
Knead for 2 minutes the dough from the nettle puree, sourdough, flour, yeast and sugar. The dough should be not very soft but not cool. Adjust the thickness with water or flour. Leave for 30 minutes for swelling of gluten.
Add salt and oil and knead well until the dough development of gluten (elastic state) for 15-20 minutes.
Shape the bread, put in the form of a bread machine pan, cover with film and leave for proofing for 3.5 hours. For pure yeast bread proofing time may be less, so monitor the process.
The workpiece will increase by 2.5-3 times.
Bake bread 1 hour or slightly longer depending on how brown you want. I baked it 1 hour and 15 minutes. Or in preheated oven until tender with steam the first 5 minutes. The weight of bread is about 800 grams.
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