Nettle Pesto Bread
The nettle pesto bread from Spoonsparrow is always a hit as a grill side dish.
Ingredients
- 21 g fresh yeast (0.5 cube)
- 1.5 tsp salt
- 360 g spelt whole‑grain flour
- 100 g young nettle tips
- 30 g Parmesan cheese (one piece; 30% fat in the product)
- 30 g pine nuts (2 tbsp)
- 3 tbsp olive oil
Instructions
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1.
Dissolve yeast and salt in 190 ml lukewarm water. Add flour and knead with a hand mixer or by hand for 5 minutes until smooth. Cover dough and let rise at room temperature for about 1 hour.
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2.
Meanwhile, wash and dry the nettle tips for the pesto. Grate Parmesan. Blend nettles with pine nuts, Parmesan, and olive oil in a mortar into a paste or puree finely.
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3.
On a floured surface knead dough again by hand and roll it into a rectangle. Spread pesto over the dough and fold or roll it up. Place on a baking sheet lined with parchment paper, cover with a damp kitchen towel, and let rise for another 30 minutes.
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4.
Score the top of the loaf several times with a very sharp knife. Bake in a preheated oven at 250 °C (230 °C fan; gas: highest setting; 4 or 5) for 25–30 minutes.
