Himalayan Nettle Breakfast Bread

Method

1. Whisk together the first three ingredients in a large bowl.
2. In another bowl, take sugar and water (start with 1 cup )and add yeast. Stir, cover, and let sit for 10 minutes or until frothy.
3. Add yeasted water slowly to the dry ingredients and knead the dough. Keep adding more water and keep kneading till you get very soft and supple dough, about 7-8 minutes. (after using 1 and half cup water,  use water only if required)
4. Transfer dough to an oiled bowl. Turn around dough so that it is evenly coated with oil. Cover and keep in a warm place for 1 ½ hour or until double.
5. In the meantime, wash the nettle leaves. Bring water to a boil in a large pan.  Add Nettle leaves. Cover and keep for 10 minutes. Drain. Reserve some leaves to put on top. Chop remaining leaves.
6. Punch the risen dough. Add chopped nettle leaves evenly in the dough.  Knead for 2-3 minutes.
7. Shape into a ball. Stretch the top and tuck under the seams.
8. Cover with a kitchen towel and leave to rise for 1 hour or until double.
9. Towards the end of the rising time, preheat the oven to 180 degrees C.
10. Brush the top of the bread with water. Arrange the leaves.
11. Bake for about 30 minutes or until the top turns golden.
12. Remove from the oven. Cool in the rack. Slice when cold.