Home-made bread: wholemeal with Sicilian tomatoes and nettles

An original recipe for your home-made bread. Two ingredients that are geographically distant but perfect in combination


Making bread at home can be challenging, but it is also an opportunity to travel between different countries, experimenting with unusual flavours and combinations.

Flour, Finnish nettles and Sicilian dried tomatoes. The ingredients are all there to make a tasty home-made bread. When we start to knead them, these ingredients start to come to life, to tell stories of their distant lands, to become the discreet protagonists, without a voice but with so much character, on the scene of a theatre where the creativity in making is the result of enthusiasm and invention.

A theatre where “making bread”, thanks to the quality of the ingredients and the rituality of our gestures, becomes synonymous with “sacredness”, in a journey back in time, between ancient recipes, simplicity, great respect for traditional food, local culture and lots of flavour, for a fabulous result.

home-made bread: sicilian tomatoes and finnish nettles


An unusual mix, with ingredients that are geographically distant but perfect in combination: Finnish nettles and sun-dried tomatoes from the warm sun of Sicily. Something unthinkable, which reminds us at the same time the Arctic forests and the beaches of Southern Italy. Sun, frost, sunsets, heat, cold.

And, then, that wholemeal flour that smells good. The good that combines the cardinal signs in one dimension: the house, the pleasure in sharing warm home-made bread.

And, maybe, we should accompany it all with walnutsRoquefort and dates. This is really poetry …

home-made bread with roquefort and dates

Ingredients for a loaf of bread


  • 100 gr. of type 1 flour
  • 400 gr. of wholemeal flour
  • 15 gr. of salt
  • 10 gr. of sugar
  • 35 gr. of dried mother yeast
  • 300 ml of water at room temperature
  • extra virgin olive oil – about 2 tablespoons
  • 40 gr. of dried organic cherry tomatoes
  • 1 tablespoon of crushed Arctic nettles

To accompany: Roquefort, dates and walnuts


Bread preparation


  • Mix the flour with salt and sugar, add the mother yeast, the nettle, the chopped tomatoes and mix everything with water and extra virgin olive oil, until a smooth and homogeneous dough is obtained.
  • Let the dough rise at least two hours in a warm place covered with a damp cloth.
  • Take back the dough, give it the shape of a loaf of bread and place it on the oven plate. Let it rise for another 40 minutes covered with a damp cloth.
  • Cut a cross on the surface of your home-made bread and bake it at 200° C for about 30 minutes. During cooking, remember to place a small pot with water in the oven.

home-made bread, just baked

The result

home-made bread: slices

Did you like the recipe of home-made bread with Sicilian cherry tomatoes and Finnish nettles by Chiara Caprettini?

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About Author

Chiara Caprettini
Food blogger, sommelier e scrittrice. È laureata in Filologia Germanica all’Università degli Studi di Torino ed appassionata di lingue e letterature europee. È autrice del romanzo "Gira il tempo al contrario" (Cartman Edizioni 2014). Nel 2015 ha creato il blog Nordfoodovestest.


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