Rye Nettle Bread

It would appear that I have been replacing healthy carbs with fruit in my diet, and so I was asked to work a little harder to bring back some of carbs, that to me means good fresh homemade bread. This Recipe adds a powerhouse, the nettles add in whooping amounts of proteins and lots of vit and minerals without the calories

I was very surprised at just how many extra calories I was adding when I added my farm fresh sheep milk and free range eggs.. This means I also needed to give it a eye to see if I could find a way to keep the health but lower the calories and ideally increase the longer slow carbs in the bread..

Here is what I have come up with.. Light Rye Nettle Bread.. this bread gets a solid 7.5 out of 10.. I want to tweek it a bit before sharing a (recipe) per say.. but for anyone that wants to try it, the info below will be enough to get you started

The base was my warm water, 2 tbsp. of Molasses, pinch of salt, 2 tbsp. of home rendered lard, 1 cup of dark whole rye flour, to which I added 1 cup (close to three cups fresh) blanched finely diced fresh spring nettles, half a cup of flax seed, and 1 tbsp. of caraway seeds, toasted, and then ground.  This was well beaten and allowed to poof, then I added in approx. 2 an half cups of white unbleached flour, kneeded the bread till I had the stretch I wanted and no breaking when pulled.. then a long slow rise

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It went into a heavily greased pan, its only getting one slow rise, then it will be pulled out, slashed the oven temp set and baked till hollow at the bottom when tapped..

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And hear it is!.. hearty, dense and rich with just a hint of sweetness

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Sliced thin its just lovely.. flavour is lovely with nutty undertones, interesting as there are no nuts in it.

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4 Responses to Rye Nettle Bread

  1. Deb Weyrich-Cody says:

    There seems to be some confusion about what “carbohydrates” are…
    Y’know how they always used to say that everything could be labelled as either animal, vegetable or mineral? Well, as far as the macro-nutrients we need for sustenance, the labels are Carbohydrate, Protein or Fat. Here’s a great, very straight-forward little chart on what they are and how they’re used by the body:
    https://myhealth.alberta.ca/health/pages/conditions.aspx?hwid=uq1238abc&
    And a much more detailed explanation:
    http://www.livestrong.com/article/269772-what-are-carbohydrates-fats-proteins-made-of/#page=1
    Then there are the micro-nutrients – like vitamins & minerals…
    And a REALLY comprehensive article on how it all works: http://wikieducator.org/Carbohydrates,_Proteins,_Vitamins_and_Minerals
    And now I need to go and finish reading your post…

  2. Deb Weyrich-Cody says:

    No nuts, but you did add flax and caraway seeds…

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