Nettle Pancake Breadlet

Nettle Pancake Breadlet

By Kirsi Hakonen (Hämeenlinna)

This nettle pancake recipe combines foraged plants with a nutritious blend of grains, starring nettles, which are rich in iron. As a prolific wild perennial, nettles require no cultivation, reducing the strain on agricultural land and contributing to sustainable foraging.

Hemp adds essential amino acids, along with a substantial amount of protein and fibre, supporting human metabolism. Spelt and barley, both well-suited to Finland’s climate, provide a sturdy grain base rich in nutrients.

The sourdough’s natural acidification enhances gut health, making the pancake easier to digest, while deepening the flavour profile with a delightful tang. This recipe not only promotes health but also supports ecological food production by minimising land use and encouraging biodiversity through the use of wild plants.

Ingredients

200 g sourdough starter
700 g lukewarm water
700 g organic spelt flour
25 g fresh yeast
2 tsp salt
30 g muscovado sugar
50 g cooked, chopped nettles
50 g roasted hemp seeds
100 g organic barley flour
~400 g organic semi-coarse wheat flour

Method

Start by preparing a light sourdough starter. If you have a small amount of rye starter on hand (even from the freezer), feed it with 200 g of warm water, gradually adding spelt flour as the mixture loosens and becomes sour. This process will take approximately 4 hours.

Once your sourdough starter is ready, add the rest of the ingredients. Begin by incorporating the yeast and muscovado sugar, then knead in the remaining ingredients, with salt and semi-coarse wheat flour added last. Gradually add the wheat flour, ensuring the dough remains soft and elastic. Avoid adding all the flour at once to achieve the right consistency.

Spread the dough onto a baking sheet lined with parchment paper. Let it rise, covered with a cloth, for about 30 minutes or until the dough has doubled in size. Once risen, lightly sprinkle the surface and use a pizza cutter to score the dough into 16 pieces.

Bake at 210°C for approximately 20 minutes, or until the bread takes on a nicely toasted, greenish-brown colour. Once baked, break into pieces, slice, and enjoy!