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stinging nettle and feta bread slice on board

Stinging Nettle and Feta Twist Bread

Sheenarae
Bread with stinging nettle and feta filling.
Prep Time 15 mins
Cook Time 35 mins
Proofing 2 hrs
Total Time 2 hrs 50 mins
Servings 12 Slices

Equipment

  • Bowl
  • Loaf pan

Ingredients
  

Bread

  • 3/4 cup warm water
  • 3/4 cup milk
  • 2 1/4 tsp dried yeast or one package
  • 1 tbsp sugar
  • 3 1/4 cup all-purpose flour
  • 1 tsp salt

Filling

  • 2 tbsp unsalted butter soft
  • 1/2 cup stinging nettle finely chopped
  • 3/4 cup feta crumbled
  • salt and pepper

Instructions
 

Making the bread

  • In a measuring cup or bowl combine warm water with sugar and yeast. Stir gently and let it sit for a few minutes until it starts to foam.
  • Add in milk.
  • Start adding in flour and salt, hold back 1/4 cup of the flour and add in only if necessary.
  • Stir to combine, then pour mixture onto countertop and knead to fully combine ingredients. Your dough should be slightly sticky to the touch.
  • Knead for 5 minutes. Place in an oiled bowl and cover.
  • Set in warm place to rise for 45 minutes to an hour, until it’s doubled in size. *
  • Empty your proofed dough onto a lightly floured counter top and knead a few times.
  • Then shape it into a square and flatten it with your hands , let it rest for a couple minutes then stretch it out and flatten it more.** Repeat until it's as big enough. Make it large enough to get a good surface coverage of all your filling ingredients without it being too thick to roll.***

Adding the filling

  • Do not premix the filling, instead layer it on starting with the butter.
  • Apply softened butter with a spatula or your hand covering the whole surface of the dough. Gently divot the surface of the dough with your fingers as you go. Do not poke holes all the way through.
  • Sprinkle with salt and pepper.
  • Spread the crumbled up feta and the chopped up or crushed stinging nettle over the whole surface.

Forming the loaf

  • Roll the dough up by starting at one end and slowly rolling towards the other side. Tuck the top under to keep it tight. If the dough sticks to the counter use a spatula to help lift it.
  • Cut the roll long ways down the center. It is easier to get a nice cut by repeating light slices rather than pressing hard and squishing the dough to get through it.
  • Gently Pick up the end of one piece and place it over the other. Continue crossing them over each other keeping the cut part exposed at the top (just for looks).Tuck under the ends.
  • Place in an oiled loaf pan.
  • proof uncovered for 45 mins to an hour, until it is doubled in size.

Baking

  • Preheat oven at 350 deg
  • Bake for 20 minutes at 350 until top is golden brown
  • Turn oven down to 325 and bake for another 15 minutes until fully baked through.
  • Cool and enjoy.

Notes

* I turn on my oven to 350 degrees for 1 minute then set my covered bowl in there to proof. Just make sure the oven is off.
** If the dough starts to resist you just let it rest again. Then try again.
*** 15" by 15" is a good reference but there is no need for exact measurements.
Keyword bread, bread, twist bread, feta, stinging nettle, wild food