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
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..
And hear it is!.. hearty, dense and rich with just a hint of sweetness
Sliced thin its just lovely.. flavour is lovely with nutty undertones, interesting as there are no nuts in it.