Most of my family’s homemade bread is made with a sourdough starter. We love that the fermentation process helps to break down gluten and makes the nutrients in the bread more bioavailable. And the flavor alone really sets a loaf of sourdough apart.
But let’s be real—sometimes I forget to start my loaf the night before, or it’s a cold, overcast day, and my dough isn’t rising. So when sourdough just isn’t in the cards but I still want to have homemade bread, it’s quick bread to the rescue.
This nettle soda bread is one of my favorite quick bread options. It’s quick, delicious, and pairs wonderfully with a hearty soup or a breakfast scramble. It’s wonderful when enjoyed warm, slathered with butter and a sprinkle of salt.
Nettle is a nourishing addition to this simple bread. It’s rich in iron, calcium, magnesium, and several other important nutrients. This recipe is a great way to use those lovely nettle tops that emerge in the spring.
To make it, you will need:
- 1 cup fresh nettle leaf, finely chopped
- 2 cups flour
- ½ tsp baking soda
- ½ tsp salt
- 2 Tbsp panela
- 1 cup milk
- 1 Tbsp vinegar
Directions:
Add the flour, baking soda, salt, sugar, and basil to a bowl and mix to combine.
In a separate bowl, mix together the milk and vinegar. Let it sit for a moment, then pour it into the bowl with the dry ingredients. Stir together til well combined.
Grease a small-medium cast iron pan. Pour the dough into the middle of the pan and use a spatula to form it into a loaf shape.
Bake at 375°F for about 25-30 minutes. The loaf is done when it starts turning golden brown and makes a distinctive thunk noise when you tap it.
