|Rustic nettle bread|
We have the perfect growing place for stinging nettles, it's moist year round, it's acidic, it's downhill from the neighbour's manure pile so the soil is overloaded with nutrients. There is not much else that will grow there, but the nettles thrive. So I harvested a large basket full of just the leaves. My nettles are getting a bit old and scraggly, but if you have young nettles, you can use the stem as well.
Although I made a huge batch of nettle bread this time, I'm going to scale down the recipe for you. Those of you without constant access to nettles might have to wait till they are available in the shops in the spring... Far too expensive for something available free in the wild, but when that's all you have... well, you make do. The bunches sold in the store are about a cup worth - but you can use more or less depending on what you have on hand.
|blanching nettles |
(in the water I used for brewing small ale later that day.
This should be interesting)
The recipe I used for inspiration comes from the beautiful book The Medieval Kitchen, a social history with recipes by Hannele Klemettila (the final 'a' in the name has those two little dots on top). The author uses modern yeast and caraway seeds. I hate caraway seeds, possibly more than I hate mushrooms. They disgust me.
Last year I used Klemettila's recipe and it's quite nice (without the caraway seeds). It's written in a way that assumes you are very comfortable baking bread and the recipe uses modern ingredients and methods that were not available in the middle ages. Like most of the book, it is more an attempt to introduce the modern pallet to some of the medieval flavour combinations. Combine that with the layout and gorgeous pictures, I think it's a good introduction to medieval food.
For me, it's not enough. In the middle ages a person couldn't just drive down to the supermarket and pick up a packet of yeast. They had to capture their own yeast, very much like we do with sourdough today. In fact, in some parts of Europe, it was exactly like we do with sourdough today. To keep the bread as medieval as possible, I used sourdough instead of modern yeast.
Because the nettles have so many natural sugars, I figured a heavy rye bread would do the trick. And I was right.
This bread uses a sponge so start it the evening before you plan to bake. It is also a bit different than many bread recipes in that I only rise it once. It's a trick you can use for sourdough when you can't guarantee you'll be available to shape the loaves for the second rise. This creates a more rustic texture, sometimes creating those big air pockets in the loaf. I kind of like it.
Stinging Nettle Sourdough Rye BreadAbout 1 cup of fresh nettles - or a lot more if you have it
1 tsp salt
1/2 tsp Whole fennel seeds
1 tsp honey (optional - makes it no longer vegan)
The night before baking day, we make a sponge:
- Put 2 Tbs sourdough starter (from the fridge or already active is fine), 1/2 cup water, and enough rye flour to make a thin batter. Cover with a cotton or linen towel and leave on the counter overnight. This is called the sponge.
- Feed your starter as per normal - I'm assuming you are already slightly familiar with sourdough.
Now it's baking day, let's get's medieval on your nettles
- Toast the fennel seeds in a dry fry pan until they smell amazing then put to one side to cool. While it's toasting, you will want to shake or stir the seeds quite frequently to ensure nothing burns. When cool enough to handle, coarsely grind it with a mortar and pestle or a spice mill.
- Bring a fairly large pot of water to the boil and dunk the nettles in the boiling water for about 3 minutes. Take the nettles out and put them in a bowl, add about a cup of cold water to the nettles. When the nettles are cool enough to touch comfortably, take them out of the cold water and strain them - keep the cold water, we're about to use it. Let's call it nettle rinse water.
- Combine the nettle rinse water, sponge, 1 tsp salt, toasted fennel seeds, a handful of flour, and a handful of rye flour. If you are using honey, add it now too. Mix it up well and put it to one side.
- Take the nettles that have drained, chop them up as finely or as coarsely as you like. The cooking should have neutralized the sting. Add this to the flour/sponge/fennel/water mix above. Stir vigorously, almost whisking it in as this will help to activate the gluten in the flour and ensure the nettles are well incorporated into the dough.
- Add another three or four handfuls of rye flour, or about 1/2 a cup, and mix well.
- Add regular flour by the handfuls, mixing between each addition, until you have a shaggy mess.
- Put the shaggy mess onto a well floured board or counter, kneed it until no longer shaggy, but instead a lovely smooth.
- Shape into one or two loaves, then put on a baking sheet. Cover with a towel and leave it alone until double in size. This may take an hour or it might take 8, depends on your yeast and many other factors... most of which are beyond your control. A lot of people like to leave it somewhere warm, which is okay, but for me doesn't make as nice a texture or as long keeping loaf. Just put it somewhere where it isn't in a draft.
- When it's double in size, preheat the oven to 400 F.
- While the oven is heating up, use a very sharp knife to carefully cut some lines in the top of the bread.
- Bake at 400 for 35 min for the small loaves, or 40 min for one large loaf. Bread is done when it sounds hollow when you tap it on the bottom.
- Take out of the oven, wrap the loaves in a cotton or linen towel and leave at least 12 hours to cool before storing in plastic. Or if you are hungry now, wait at least 10 min before cutting into it.
|So beautiful, ready to rise|
Affordable: Yes, if you're harvesting your own nettles and not paying grocery store prices. The nettles add a lot of nutrition and a little bit of bulk to the bread which is pretty awesome. Nettles are very healthy - just google stinging nettles to find out all the good things they do.
If you omit the honey, this is a vegan friendly bread.
Tradition and transition? It seems to have been quite common in medieval times, but the tradition has died out. As a Transition bread, however, this is going to be a good recipe to keep around. A dense nettle bread is very common during starvation times, like during World War 2 for example. Usually wheat flour is one of the first things to be rationed, so breads were made with whatever grains were on hand, and often augmented with nettles and other nutritional weeds that are usually ignored in times of plenty.
We would be foolish to think that we won't ever have a starvation time again in The West, but for now, it's actually quite a yummy bread, the nettles adding a little bit of tang, sweetness, and even help prevent the bread from going moldy.
|nettle toast and honey, delicious.|