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
a couple of handfuls of young nettle tops, blanched and chopped
50g finely grated Cornish Yarg

Method

Combine these ingredients together then add 300g of lukewarm water with 20g fresh yeast dissolved.

Mix in the kitchen aid (or similiar) for around 5 minutes.

Leave to prove, covered, in a fresh bowl for 30 minutes.

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

Second prove (covered) until doubled in size.

Bake at 250 degrees for 20-30 mins.