Nettle Pesto Bread
Nettle pesto bread - Marbled baked goods with that certain something.
Healthy, because
Even smarter
Nutritional values
The leaves of nettle bring a lot of iron, calcium, beta-carotene and vitamin C. They have a draining effect, lower blood sugar and are said to flush toxins from the body.
If you prefer something more classic, you can also prepare the pesto with fresh basil.
(Percentage of daily recommendation)
| Calorie | 115 cal. | (5 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 144 mg | (4 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- ¾ oz fresh Yeast
- 1 ½ tsps salt
- 21 ozs Whole Grain Spelt Flour
- 3 ½ ozs young nettle tips
- 1 oz Parmesan
- 1 oz Pine nuts (2 TBSP.)
- 3 Tbsps olive oil
Preparation steps
Dissolve yeast and salt in 6.5 ounces lukewarm water. Add flour and knead with the dough hook of the hand mixer or with your hands in 5 minutes to a smooth dough. Cover the dough and let it rise in a warm place for about 1 hour.
Meanwhile, for the pesto, wash nettle tops and shake dry. Grate the Parmesan cheese. Process nettles with pine nuts, Parmesan and olive oil in a mortar to a paste or puree finely.
Knead the dough again with your hands on a floured surface and shape into a rectangle. Spread with pesto and fold or roll the dough over it. Place on a baking sheet lined with baking paper, cover with a damp kitchen towel and let rise for another 30 minutes.
Make several diagonal cuts on the top of the bread with a very sharp knife. Bake in a preheated oven at 475 °F for 25-30 minutes.
