Stinging nettle, wild garlic, poppyseed and acorn flour bread

[@recombinantgems]

Thank you so much for your site. Your positive approach is so hopeful.

[@Sillyrequirements]

You are someone I would want on my Zombie Apocalypse team.

[@emmabroughton2039]

It's good to see you up and about, Sally. ❤ I love your recipe, you bake just like my Mum used to. I can hear her saying "A recipe is just a guideline". She amazed me with her 'handful of this, splosh of that, sprinkle, shake, that looks about right' bread making. Thank you for the memories this wonderful video brought up for me.

[@lynnnielsen]

Glad to see you up and about. Also glad that your Mum is there to stop you from overdoing it! Those buns look scrummy!

[@SallyPointer]

Mum is being amazing, don't know how I would have got through the last few months without her. Got to get fit now so I can start looking after her for a change!

[@Jatzette]

So glad you’re feeling well enough to be out and about bothering hedges and filming for us too. Take care and lots of nice cups of tea. Thinking of you.

[@jon6288]

I love these videos where there's no real recipe, just your experience on display. Right after I click send on this comment i'm going outside to bother my hedges -- thanks, Sally!

[@beautifuldreamer3991]

We have here in California a type of oak tree that produces some of the largest acorns you ever saw. I mean they are round and the size of walnuts!!! I believe it's the white oak and they are amazing to see. I should go and get some. They're in the San Gabriel mountains.

[@beautifuldreamer3991]

Nice to see your beautiful face!

[@az55544]

getting outside and on task has been a life saver for me this spring. your wing-it approach is so refreshing and i subscribe wholeheartedly. thank you for taking the time to post. and for awesomely taking care of yourself.

[@leahclaire5470]

I'm really pleased to see you up and about and engaging in what you love. And, may the heavens rain blessings on your Mum!

[@ZippedUpKitz]

I discovered stinging nettles the hard way when I was a kid… running through a large patch of it, my little legs and arms were stung all over… I had no idea what had "bitten" me but I didn't stick around to find out… when I got to my Gran's house crying from the stings, she was mortified that I had ran through her nettle patch… the heck with the pain I was in! lol… I learned real fast that day to avoid that plant… except when Gran took me out to show me what she did with it,,, nettles are delicious when cooked… :)

[@daveturnbull7221]

Really nice to see you again Sally. I have to warn you though that if I hear you're doing too much I'll be forced to get annoyed with you - listen to your mum and do what you're told 😊

[@nigelgregory4777]

This is defo going on my baking to do list even if I don't have any acorn flour 👍👍😀☕❤

[@debbiecurtis4021]

I'll try this. I dehydrated and powdered organic unwaxed lemon peel. I foraged nettles and nettle seeds. I then added these to a cake. The results were good.

[@irishcottagerenovation9900]

Great to see you hedge bothering again and yum! Can't wait to try your recipe. Sorry for your recent sadness, a big hug coming your way. I love your videos they make my day a better day but take care. X

[@steenystuff1075]

Great to find an English vid on acorn stuff. Tfs!

[@SallyPointer]

Hoping for a good harvest this year!

[@archibaldmaclaine6506]

There is NOTHING that can beat the smell and taste of fresh warm bread just out of the oven! Especially with butter mixed with cream spread on it and allowed its maximum of two minutes to soak in. They say that man cannot live on bread alone. Well I guess that`s true, as normally there is insufficient roughage in bread. However that recipe of yours must come very close. I was just wondering about doing something similar as I`d made a loaf yesterday and harvested some more nettles that are now hanging up to dry. Thank you for the bread video and confirming and improving on, the idea I was toying with. I think for my next loaf I will have to try your recipe.

[@sallyboyd1212]

Glad you're getting back on your feet - even if only a little. Thank you for a great video - I'm horrible with bread, but maybe worth a try again. Wishing you the best!

[@x1435]

So glad to see you up & about getting some joy into your day :) these look so tasty! I admire your ability to throw ingredients together and create something yummy. Gives off that witch-of-the-forest feel :D Just magical!

[@verak6058]

Thank you for this recipe and your new video. It is good to see you again! I hope you keep recovering soon and well! Love from the Austrian mountains! As soon as our meadows turn green an wild garlic and nettles come up I’ll definetly try this recipe!

[@wanderingpots]

Just went straight away to make some bread , thank you .

[@MichaelBerthelsen]

Glad to see you recovering well from the surgery at least.😊❤ Keep taking good care of yourself, and feel free to share things with us whenever you feel like it, in your own time.😁

[@OopsCrochet]

Much love and hugs. Thanks for the inspiration. 💕

[@patsarver2429]

You have been such an inspiration to me. Here in the 🇺🇸, Maine, after finding you last year I started bothering my own hedges and gardens for making fiber and cording. You taught me how. Your rolls look wonderful. I will be making them, sans the acorn flour, although I have bushels of acorns from my ancient white oak trees (can I make flour from last year's acorns ? I would love to try.) So glad you are gently back to bothering the hedges.

[@az55544]

yes, you can make flour from old acorns! you may have to fool around with your methods for tannin extraction (hot vs cold leached, whole vs crushed vs ground before leaching), but they'll be super easy to remove the shell now.

[@debbiecurtis4021]

I'm foraging daily. Today I spotted Soapwort growing in an abandoned lot. I'll be helping myself to that this week. I'm also foraging wild fennel, and about 25 other types of plants.

[@snazzypazzy]

That looks lovely! I'm going to try to find some of that wild garlic and I'm planning on making a nettle and spinach soup for Beltane. You've really helped me to a new appreciation for nettles. It's so great to eat what's growing around us. Great to see that you're up! Hope you feel better soon

[@KreekyKat5983]

I could smell those rolls no problem lol. Great to see you again in hedgebotherer mode, take it easy even though it's a hard time of year for not being busy in the hedges.

[@Alice0hMy]

Happy to see You again! Remember to be gentle with yourself and take it slow, we'll keep. Thank you for sharing

[@kashabreau894]

So glad to see you on YT again. l am going to try some nettles in a bread recipe. I saw a recipe for nettles scones that looked great too. Be well. Love and light to you.

[@AnimeShinigami13]

here in the united states we have a wild garlic called "field garlic" which produces bulbils just like domesticated garlic does. it germinates under the snow around christmas so its ready to outgrow other plants in the spring, and if you pull it up you can see tiny cloves smaller than your pinky nail. This split off so that whatever is digging up the plant accidentally scatters them around.

[@seansmart2756]

Thank you for sharing, Sally! Great seeing you in good spirits and back to what you do best

[@sarahjarden8306]

Lovely to see you back, take the time you need and heed your mum!

[@tetchedistress]

So good to see you again! Been praying for a safe and healthy recovery for you. Huge hugs! Thank You for a lovely recipe!

[@filougreendog]

im laughing at the poppy seeds. few years back i threw a few handfuls on a derelict allotment and the next year in about an hours time , i harvested about 6kg ! very productive and pretty too

[@catherinewalks1207]

So good to see you up and doing again!

[@auntiekayla2068]

Looks delicious! Hope your recovery is going well

[@esmecat]

best thing for recovery is to feel more yourself.

[@paularomano2713]

I'm absolutely glad to see you are back. Your work really inspires the evolution of mine. To tell you the truth I could smell the bread with the sense of ancient memories. I still did not use the native herbs from my house on this way. Tomorrow I will make bread and taste the flavour of Atlantic Forest. Thanks for this inspiration!

[@rainkatt]

Stinging nettles grow very wild and prevalent here in the the Pacific North West of America. But I have never seen wild garlic or heard of it here. If anyone knows where I can get any in the states, I would love to hear from you! These videos are lots of fun and very educational

[@TheProfessorSF]

SALLY, that bread looks absolutely delicious!

[@annanelson6830]

So good to see you back🌞

[@agypsycircle]

I’m so glad to see you again! We’ve missed you! Thank you for sharing this recipe!

[@debbiecurtis4021]

Sally, do you know a KZbin channel called Townsends? They do American Civil War re-enactments, and use traditional recipes and methods. I think you could hook up with that channel and share recipes.

[@itzakpoelzig330]

I thought Townsends was mostly pre-Civil War stuff?

[@dr.lexwinter8604]

On the subject of poppy seeds many manufacturers will sell you papaver rhoeas and other variants (the worst being arctomecon merriamii or white poppy) of seeds rather than papaver somniferum. You can hugely taste the difference, all the flavour is missing. But almost all western nations have these substitute seeds because they are dirt cheap and easier to import than papaver somiferum seeds. Not that anyone is going to be manufacturing heroin from poppy seeds in the United Kingdom, nor in Australia where I live - however one way to test the theory is to throw some seeds in a patch of seed raising mix. You'll get a small 6-10" tall plant with a bulbless flower, often red, or sometimes random colours if it's random 'poppy seeds'. Always make sure to verify, and even then distrust anything you're told and grow a specimen to verify yourself. It bothered me for years that poppy seeds in my bread tasted 'funny'. I thought my taste had gone, or that I was losing my marbles. I rang the suppliers, they promised it was legit poppy seeds, the real deal. I asked how they knew that. They said the box they came in said 'poppy seeds'. I asked if it said papaver somniferum and they started to express their desire to visit Hogwarts one day too. I realised at that point I wouldn't get an answer unless I grew it. Thankfully they are legal to grow, just don't go incising any bulbs or you'll get to go to the early retirement home with the bad food.

[@amberann1229]

Thanks for sharing, take care 🙂

[@frithar]

Looks absolutely lovely

[@cmcmillan7987]

Yum. Thank you.

[@kellydolan9717]

Also domestic garlic's scientific name is Allium sativum and American wild garlic is Allium tricoccum. I wonder how close tricoccum is, genetically, to sativum and ursinum.

[@cbb1362]

Welcome back.x

[@Giraude]

That looks so delicious!!!

[@karenbailey1475]

So lovely to see you back, off to find out how to make acorn flour. Acorns are ripening here in Australia autumn

[@kellydolan9717]

Is the split along the equator of the buns normal? Also is hedge bothering like foraging?

[@SallyPointer]

Yes, most bread dough that expands fast as the surface sets will do that, you can sometimes avoid it by adding steam to the oven

[@kellydolan9717]

@@SallyPointer Ok thanks for the tip.

[@moonboundartisanship6911]

Looks very yummy!

[@thornhedge9639]

Another winner!

[@lillyrose5428]

Don't know what surgery you got/had, but I hope you're all better soon!

[@SallyPointer]

It was breast cancer surgery, but I'm doing really well, just not good at resting and going slowly!

[@suzannethwing5211]

Love to see your suribachi bowl !!!

[@Alittlepillowcompanyhome]

Lovely!!

[@deborahcherry1735]

Sounded amazing when you cut into it.glad to see you back.but take it slow

[@ahhhlindsanityyy]

looks tasty! my lunch while watching this was a bowl of instant ramen lol but i might bake something later using the clover i picked and dried a while ago :)

[@ragnkja]

Just a couple teaspoonfuls of a flavourful oil, such as sesame oil pr the oil from a jar of sundried tomatoes, can make that a lot more interesting in flavour. If you want to, you can also add vegetables (scallions are traditional, but you could also use carrot shavings made with a vegetable peeler or some kind of cabbage-y green, or of course a combination) and/or a tiny bit of sausage for flavour and texture.

[@johngkeegan4037]

How long would those buns keep? Thanks. Glad to hear you're doing well. Best wishes to you and yours.

[@SallyPointer]

A few days usually, though I tend to stuff anything not needed in the next couple of days into the freezer.

[@nance1111]

I know this is a year after this post, but I have to ask about the round stone(s) you use for grinding. Where did you get it? If you found it, how did you know it was safe to use for food? I would love to find something like it for my kitchen. It's now about a year since your surgery, I hope you are doing well.

[@SallyPointer]

Rotary querns are still used in various parts of the world. This particular one came from India I think, but we've cut similar from suitable stone ourselves. You always will get traces of stonedust in the food, in the past this eventually showed as wear in teeth, but today we aren't eating stoneground flours daily so it's not something I worry about

[@annekirrin9068]

Please can you add the Captions/ Sub Titles? Thanks ever so much! Look forward to enjoying your video. Do keep resting ☺️

[@Yirggzmb]

KZbin automatically adds captions, but they may not show up immediately. They are there for me now though

[@SallyPointer]

I've just tweaked the automatic captions, they weren't too far off, mostly just some grammatical errors. Let me know if they aren't showing up for you though. I've only just started editing the auto captions on these videos.

[@annekirrin9068]

@@SallyPointer thanks ever so much, the captions are showing up fine now.. Much appreciated.

[@varde42]

The bread looks great :) Thank You for showing how to mix fresh greens into bread dough :) Is Your wild garlic Allium ursinum? (it's quite rare in Latvia, where I'm from, and I have never seen one in real life)

[@dr.lexwinter8604]

I have planted about 25,000 nettle seeds. I have gotten two plants because Australia's ecology absolutely hates herbs or anything useful. I always kept them out of the way in the greenhouse. But no matter what, every sodding day, guess what plants I would brush against? I am unsure if you build a tolerance to the pain, or not, but after a few months of constant stings I just stopped getting inflammation and redness around the sting and my body utterly stopped responding to nettle stings to the point I tested my theory by brushing the plant over the tender underside of my arm, barely a response. So I suspect it's not a particular style of picking the leaves, but rather you getting used to the pain and shutting it off perhaps? Pending further testing, I don't think you can build an immunity to nettles, unlike the 'rona which I am immune to from licking door knobs!

[@kaygee301]

You could wild harvest your yeast too ☺️

[@SallyPointer]

We did a couple of years ago, got an excellent start from a dish of flour and water left in the hedge overnight

[@itzakpoelzig330]

Martha Stewart talks about making a slurry of flour and water and then pushing organic plums down into it. I guess the "bloom" on plums is a type of yeast? Once bubbles start rising, you can take the plums out and use the slurry as a starter. I've never tried it myself, but always wanted to.

[@dorcaswalker1867]

homegrown oat, barley, teff or spelt flours would work