Nettle bread

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  • Large handful of blanched, finely chopped nettle tops
  • 350g bread flour (plus extra for dusting)
  • 1 teaspoon salt
  • 1 teaspoon yeast
  • 100 ml milk
  • 50 ml water


Put the nettles, flour and salt into a large bowl and mix together. Add the yeast.

Mix together the water and milk.

Slowly add the milk solution to the bowl of dry ingredients and mix together to form a dough.

You can add more or less milk/water depending on how your dough feels. I find it varies slightly every time.

Tip out onto your worktop and knead for around 10 minutes.

Roll your dough into a ball, and dust with a little flour. Put it into a bowl and cover loosely with a damp cloth, to stop it drying out. Place somewhere warm.

Leave to prove for 1-2 hours, or until the dough has roughly doubled in size.

Tip your dough back out onto your work surface and carefully deflate it by poking it with your fingers. Divide the mix into 4 equal pieces. Roll each piece into a ball and coat with a little more flour.

Place onto a baking tray, that has been dusted with flour, and leave for another hour or to prove again.

Heat your oven to 200 degrees Celsius. Cook for about 20 minutes.

Remove from the oven, the rolls should sound hollow when you tap them on the bottom.

These can also be cooked in the dying embers of a fire.

Leave to cool fully before serving with butter.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon 

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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