Nettle Leaf 2oz

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Nettle Leaf, also known as Urtica dioica, is an herbaceous perennial in the Urticaceae family, and the plant is also known as stinging nettle because of its hollow hairs on the leaves and stem that cause a stinging sensation upon contact. Although it is originally a native to Europe, the nettles can now be found worldwide in wet environments and most soils. It can also be steeped as a nettle tea, incorporated into herbal infusions blends, and added to soups and broths.


Try this delicious Wild Herb Brioche.


  • pre-ferment
  • 60g 1:1 starter
  • 100g flour
  • 70g water
  • Final dough
    • 1 egg + 3 yolks
    • 8g fine salt
    • 1/2 tsp instant yeast
    • 300g all purpose flour
    • 10g sugar
    • 6 Tbsp unsalted butter, room temperature
    • 170g whole milk warmed
  • Dried wild herbs:
    • 1 Tbsp crushed dried bergamot leaves
    • 2 Tbsp crushed dried ramp leaves
    • 2 Tbsp crushed or ground dried nettle leaves


  1. Combine the ingredients for the pre-ferment, mix well and allow to double in size overnight. Refrigerate the preferment. To assemble the final dough, allow the preferment to come to room temperature, then combine with all the ingredients in a stand mixer except the salt and butter.
  2. Allow the mixture to sit, covered, for 30 minutes before working in the stand mixer. Knead the dough with the hook attachment, adding the salt for 5 minutes to develop, then working in the cold butter a tablespoon at a time until incorporated.
  3. Transfer to an oiled bowl, cover and allow to rice until 2.5 times to its size. Gently shape the dough into a loaf form, then put in an oiled loaf pan, cover, and allow to rest over night, refrigerated.
  4. The next day, preheat the oven to 350 degrees Fahrenheit, brush the loaf with egg wash and cook until a thermometer reads 200F. Remove the bread from the loaf pan to a cooling rack, then allow to cool to room temperature before slicing.


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