Written By Guest Writer Breads / Recipes Apr 29, 2011 Stinging Nettle Bread with Parmesan & Preserved Lemon SHARE VIA: Facebook Twitter Pinterestimage and recipe credit: Theresa Carle-SandersTo increase the earthiness of your loaf, substitute up to 10% dark rye flour or 25% whole wheat flour. If you find yourself without a preserved lemon, the zest of 1 fresh lemon is a good substitute. 2¾ Cups Unbleached All-Purpose Flour¾ tsp Table Salt1 tsp Instant Yeast1 Cup + 2 Tbsp. Water, warm1 Cup Nettles, blanched¼ Cup Parmagiano Reggiano, finely grated2 tsp Preserved Lemon Rind, minced In the bowl of a stand-mixer fitted with the paddle, add the flour, salt and yeast and mix on low speed until combined. Pour in 1 cup water, and increase the speed to medium until it forms a rough ball. Switch to the dough hook, and knead on medium speed for 6 minutes. Add the 2 additional tablespoons water as needed, until the dough is smooth and tacky but not sticky.Lightly flour the dough ball and cover it with a clean, lint-free dishtowel. Rest for about 1 hour (or until doubled in size).Turn the dough out onto a lightly floured counter and flatten into a square about ½” thick. Spread the nettles onto the dough evenly and all the way to the edges. Sprinkle with the cheese and preserved lemon or zest, then press the toppings firmly into the dough using your fingertips.Using a dough scraper, fold one third of the dough into the centre (like folding a letter), then fold the other third over top. Flour lightly, cover with a lint-free dishtowel and rest for 30 minutes.Gently pull and pinch the ends and seam of the loaf together well, then turn the dough over so the seam is on the bottom. Gently place the loaf in a greased loaf pan and brush the top with milk. Cover the pan with a lint-free dishtowel and rise for about 90 minutes (or until doubled in size).Preheat the oven to 450° F for at least 1 hour, and ensure the rack is in the bottom third of the oven. Put the pans into the oven, mist the inside oven walls with water from a spray bottle, and close the door quickly. Reduce the temperature to 425° F, and bake for 25-30 minutes, or until the top crust is golden brown. Remove the loaves from the pans and cool directly on a wire rack for at least 30 minutes before slicing.Yield: 1 loafRead more about nettles here. Recipeswild foods SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Breads / Recipes April 21, 2014 Healthy Apple’d Banana Bread At this cold time of the year, I really enjoy baking and having the oven on, but am tired of the sugar-centric holiday style of baking and like most ... Read More Breads / Main course / Recipes November 12, 2012 From-Scratch: Chili with Whole Wheat Cornbread Chili Serves 4-6 This is my favorite recipe to make on the first long day of teaming rain in the fall. The lengthy simmering and stewing times ... Read More Breads / Recipes / Side dish April 9, 2012 Pain au Chocolat Lesson with Chef D’Arcy Ladret There’s something especially satisfying about pain au chocolat. Besides sounding French, and therefore embodying all things sophisticated and ... Read More Comments are closed.