Wild Herb Wrap Bread

Spring time is herb time. You can finally harvest young wild herbs such as nettles, wild garlic and goutweed again. Good for the ones who grow it in their garden. Some gardeners are terrified of the rampant plants, but the best way to master the nettle and goutweed is by eating them and doing something good for yourself. The nettle (Urtica dioica) contains many valuable ingredients such as lime, magnesium, iron, phosphorus and vitamin C. It helps with gout, rheumatism, joint inflammation and stomach and intestinal problems. The wild garlic (Allium Ursinum), which is related to garlic, can be harvested until it blooms. As a pesto, it can also be kept beyond the flowering period. It works against hardening of the arteries and high blood pressure. The ground elder (Aegopodium podagraria) with its spicy parsley flavour can be used in the kitchen in salads, as soup or steamed as a substitute for spinach before it blooms. It helps with gout, rheumatism and sciatica complaints. In the following wild herb wrap bread, all three healthy herbs are combined. If you don't have these herbs in your garden, you can also use chives, parsley and dill or other herbs of your choice.

Duration: 1 hour (plus 15-24 hours resting time)

Amount: 1 loaf


For the starter dough:

250 grams of whole grain rye flour

50 grams of sourdough

150 grams of lukewarm water

100 grams of lukewarm beer

For the main dough:

250 grams of wholegrain spelt flour

1 ½ teaspoon sea salt

6 tablespoons of safflower or olive oil

About 50 grams of lukewarm water

In addition, wholemeal rye flour for kneading

For the filling:

1 bunch of wild garlic, nettles and goutweed

(alternatively chives, parsley and dill)

Some safflower or olive oil (alternatively butter)

1 clove of garlic crushed

Herbal salt

If necessary 1 egg white for brushing


1. Mix the wholemeal rye flour with the sourdough, the water and the beer in a bowl.

2. Let the dough stand for 15-24 hours covered with a kitchen towel and a wooden board.

3. On the following day, stir in the wholegrain spelt flour with the salt, the oil and about 50 grams of lukewarm water.

4. Knead the dough mixture well with additional wholemeal rye flour and roll it out on a floured surface into a rectangle about 1 cm in hight.

5. Finely chop the herbs and mix with the safflower or olive oil, herbal salt and a little garlic.

6. Spread the herbal oil on the rectangle, leaving a border of about 3 cm all around.

7. Roll up the long side, place the seam down on a greased baking tray and cut deeply into the breadroll with a scissor from above at an 45° angle. Leaving a distance from about 4-5 cm between each cut.

8. Place the resulting pieces of dough alternately to the right and left on the outside so that the bread looks like an ear of corn.

9. Preheat the oven to 200 ° C top / bottom heat. Brush the bread with an egg white if desired and bake until golden brown for 35-45 minutes.

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