Corn porridge, seeds, rosemary and nettle sourdough bread

My last year harvested early spring in Wiltshire nettles, lavender and rosemary.

Corn porridge and rosemary sourdough bread combines fantastic aroma, and savoury and slightly sweet flavors, sprinkle with Somerset salt and seeds.

150g strong bread flour 

50g whole wheat flour 

200g freshly ground corn flour 

Pinch of turmeric ( optional )

80-100g sourdough starter 

350-380g water 

1tbsp salt

1tbsp honey or sugar

3tbsp seeds or dry herbs

Nettle it is highly nutrition in vitamin A, C, D, K, iron, calcium, potassium.

Best harvest in early spring when young  nettle shoots are small, at this time nettle will do not sting our hands that much.