Himalayan Nettle Breakfast Bread (Vegan)

Nettle bread has a soft and airy crumb and a pleasing green colour. It has all the goodness that the nettle has to offer. The slices toast very well and also make great sandwiches.

Rain laden clouds are looming low on the horizon. Another heavy downpour is expected soon. The weather has been quite strange this year. It has been a wet summer so far.

The clouds rumble and grumble and a strong breeze makes the trees sway. Soon the rain begins to fall and becomes intense and there are undulating curtains of rain moving across the valley with the wind.

A flash of sunlight in the evening creates a rainbow far in the valley.

Cold and wet evenings call for healthy and simple meals. Living in a forest, and love for a sustainable living makes one forage and try out the wild and obscure food growing around the area. Dependence on store-bought food is minimal.

Recent rainfall has caused the plants of stinging nettles sprout everywhere around our homestead. Old bushes have become lush and healthy. These needed to be pruned and this is where we got the star ingredient of our bread.

Remember to use a pair of gloves to harvest nettle and pick only the tip and the first two leaves.

Nettle imparts a deep green colour and to the loaf. The loaf has all the health benefits that nettle has to offer and goes well with a hearty soup. It is believed that nettle is rich in vitamins, minerals, proteins and antioxidants.

The slices toast well and are best enjoyed with a generous lashing of butter.

Last year, I baked Wholegrain Nettle Bread.  The blanched leaves were chopped and added to the dough. 

 This time I pureed the blanched leaves and added while kneading the dough. The loaf turned out to be green and flavourful with a soft airy crumb.

Himalayan Nettle Breakfast Bread (Vegan)


  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • ¾ teaspoon salt
  • 2 tablespoons oil
  • 2 tablespoons unrefined sugar or honey (for a non-vegan version)
  • 2 teaspoons instant dry yeast
  • ¾ cup of warm water
  • 2 cups tightly packed fresh young nettle leaves


  1. Blanch the nettles in boiling water, lightly salted water until tender, about 1-2 minutes. Discard water, add a little cold water and blend to get a fine puree. Keep aside.
  2. Dissolve sugar in warm water and add yeast. Stir, cover and keep for 10 minutes. The mixture will turn frothy.
  3. Whisk together first four ingredients (dry ingredients) in a large bowl.
  4. Make a well in the center. Add pureed nettles. Add yeast mixture. Mix the ingredients and knead the dough. Add warm water if the dough is feeling dry. Knead to get a smooth, soft and supple dough.
  5. Transfer dough to an oiled bowl. Turn around once so that the dough is evenly coated with oil. Keep in a warm place to rise for 1 hour or until it doubles in volume.
  6. Grease one 8 ½ x 4 ½ inches loaf pan.
  7. Punch the dough and roll into a rectangle no wider than the loaf pan you are using.
  8. Roll the dough towards you, tightly. Pinch seams to seal. Place the roll in the greased loaf tin with the seam side down. Cover and keep it to rise for 1 hour or till the loaf becomes double its size.
  9. Bake in a pre-heated oven at 180 degrees for 30-35 minutes or until the bread becomes brown and the bottom of the tin sounds hollow when tapped.
  10. Tent with a foil if the top is browning too fast.
  11. Remove from the oven and remove from the tin after 10 minutes.
  12. Cool and slice it the next day.



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