When the fall creeps in, we get inspired by the forest. Nettles can be picked long into the fall and they are filled with minerals – harvest them when the leaves are large and use as spinach!
Bread With Autumn Nettles and Feta Cheese
1 large or 2 smaller pieces of bread
50 g of yeast
1½ tablespoon of honey
5 dl of warm water, 37°C
about 12-13 dl of strong wheat flour such as Manitoba cream
1½ teaspoon salt
3 liters of rinsed nettle leaves
1 large bundle of leaf parsley
2 cloves of garlic
olive oil for frying
300 g of feta cheese
2 tablespoons of liquid honey
1 pinch of chili flakes
flake salt and freshly ground black pepper
1 beaten egg
3 tablespoons of sunflower seeds
Dissolve the yeast in the honey and add the water. Mixdown the rest of the ingredients, saving some flour for baking. Work the dough smooth and shiny for about ten minutes in a baking machine. Let it rise under a towel for forty minutes.
Meanwhile, fry the nettles in olive oil until softened. Peel and chop the garlic and mix in at the end. Salt and pepper lightly and sprinkle on some chili flakes.
Put the dough on the floured baking table and knead it smooth. Roll out the dough into a large sheet or two smaller sheets.
Spread the nettles over the entire bread and crumble over the feta cheese. Roughly chop the parsley, sprinkle it on and swirl over the honey. Roll the bread together so that the joint faces down, and pinch the ends underneath.
Turn the oven to 200 degrees, and allow the bread to rise under a towel on a baking paper-clad tray for about thirty minutes.
Brush the bread with beaten egg and sprinkle with sunflower seeds. Bake it at the bottom of the oven for about thirty minutes. Let it cool before serving - should be eaten freshly baked!