NETTLE & CORNISH YARG BREAD

We spotted this recipe on Twitter from chef Andrew Hill of The Red Lion at Britwell Salome, a hamlet at the foot of the Chilterns. Andrew’s partner, Eilidh Ferguson, tells us this recipe makes twenty mini loaves, weighing 40g each, so perfect for a small buffet.

Ingredients

400g strong bread flour
100g semolina flour
10g sea salt
1/2 tsp caster sugar 
7g dried yeast
a couple of handfuls of young nettle tops, blanched and very finely chopped
50g finely grated Cornish Yarg

Method

Combine these ingredients together then add 300g of lukewarm water.

Mix in the kitchen aid (or similar) for around 5 minutes until the dough is smooth.

Leave to prove, covered, in a fresh bowl until it has doubled in size, at least an hour.

Roll and shape for tins or a big loaf – use vegetable oil to grease tins.

Second prove (covered) until doubled in size, don’t allow your cover to touch the dough as it rises as it will stick, an easy option is a plastic carrier bag.

Bake at 220 degrees for 20-30 mins depending on if you made a few smaller loaves or a bigger single loaf, they’ll be cooked when golden on top and if they sound hollow when tapped on the bottom.