Make the most of the season with this fluffy, delicious wild garlic bread! This easy white bread recipe is one of my favorite ways to enjoy wild garlic.
Wild garlic bread is a springtime must. As soon as the season starts, I head to the woods to pick some. There are so many great spots around here - it's something I look forward to every April.
Check out more easy and fast bread recipes like Guinness Soda Bread or Soda Bread without Buttermilk.
Ingredients: 6 + salt
Prep time: 25 minutes
Rising time: 1 hour
Bake time: 20 minutes
Disclaimer: The safest way to learn about picking edible wild plants is to have someone with experience show you in person. Any foraging you do is at your own risk.
When picking wild garlic, it's important to be careful, as it can be confused with poisonous plants like the lily of the valley. Wild garlic grows in clusters, with each leaf having its own stem. In contrast, a lily of the valley typically has a single stem supporting two or more leaves. The strong garlic scent is a good clue to help you tell them apart, but always be sure before picking. If you're unsure, it's best to skip foraging and buy wild garlic from the supermarket.
Recipe ingredients
Wild garlic: Wild garlic, also known as ramps or bear's garlic, is a wild plant with broad, green leaves and a strong, garlic-like aroma. It grows in woodlands during spring and is commonly used in cooking.
All common bread ingredients: All-purpose flour, liquid - in this case, milk, sugar, and salt.
Yeast: I used two packets of instant yeast, but you can also use active dry yeast or fresh yeast.
- Active dry yeast: Use the same amount. Dissolve it first by stirring it into lukewarm water with honey. Let it sit for 5-10 minutes until it becomes foamy, then continue with the recipe.
- Fresh yeast: Use one cube of fresh yeast (1.5 oz/ 42 g). Crumble it into the lukewarm water with honey, stir until dissolved, and let it rest for a few minutes before moving on with the recipe.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make wild garlic bread?
Step #1: Place flour, instant yeast, sugar, and salt into the food processor. Mix, then add the finely chopped greens and mix again.
Step #2: Pour in the lukewarm milk and olive oil. Knead the dough for 5 minutes until it pulls away from the sides of the bowl.
Step #3: Divide the dough into two pieces. Flatten one piece into a thick square on the work surface.
Step #4: Fold the lower part of the dough up to the middle of the square. Then, fold the top half over it. Press gently to seal the seam and form the loaf. Repeat with the second piece.
Step #5: Place the loaves, seam-side down, on a lined baking sheet.
Step #6: Make three cuts on each loaf with a sharp knife. Cover with cling film.
Step #7: Let the loaves rise for about one hour in a warm spot until they double in size.
Step #8: Brush the loaves with water and bake for 20 minutes or until golden.
Tips
I recommend using a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it ensures the best results.
If you foraged the wild garlic yourself, be sure to wash it thoroughly. I always wash each leaf individually and dry them well with a clean kitchen towel.
You can use the wild garlic bread to make Cottage Cheese Toasts or Tuna Sandwiches.
Storage
Store the wild garlic bread in an airtight container at room temperature for up to 2-3 days.
Freeze it for up to 3 months. Wrap it tightly in plastic wrap or foil before freezing. Thaw at room temperature or reheat in the oven.
What to serve with it?
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๐ Recipe
Wild Garlic Bread
Equipment
- Food processor
- Baking sheet
- Cling film
Ingredients
- 2 oz wild garlic
- 4 cups all-purpose flour Note 1
- 2 packets instant yeast 4 ยผ teaspoons, Note 2
- 1 teaspoon granulated sugar
- 2 teaspoons fine sea salt
- 1 ยผ cups lukewarm milk
- 3 tablespoons olive oil
Instructions
- Wild garlic: Wash the leaves thoroughly and dry them well with a clean kitchen towel. Chop them finely and set them aside.2 oz wild garlic
- Mix dry ingredients: Place flour, instant yeast, sugar, and salt in the food processor bowl and mix well to combine. Add the chopped wild garlic and mix again.4 cups all-purpose flour + 2 packets instant yeast + 1 teaspoon granulated sugar + 2 teaspoons fine sea salt
- Make the dough: Add milk and olive oil. Knead the dough for about 5 minutes until it pulls away from the sides of the bowl.1 ยผ cups lukewarm milk + 3 tablespoons olive oil
- Without a food processor: Mix the ingredients and knead them on a lightly floured surface until the dough is smooth, elastic, and doesn't stick to your hands anymore - it will take at least 5 minutes. Don't add too much flour when kneading; just enough to keep it from sticking too much to your hands.
- Shape the loaves: Divide the dough into two pieces. Roll one piece into a thick square on the work surface. Fold the bottom half of the dough up to the middle, then fold the top half over it. Press gently along the seam to seal and shape the loaf. Repeat with the second piece.
- Prepare for rising: Line a baking sheet with parchment paper and place the loaves seam-side down on it. Use a sharp knife to make three cuts on each loaf. Cover with cling film.
- Let rise: Let the shaped loaves rise in a warm place for about 1 hour or until doubled in size.
- Preheat the oven to 430ยฐF (200ยฐC) during the last 30 minutes or so of the rising time.
- Brush: Remove the cling film and brush the bread loaves with water.
- Bake them in the preheated oven for about 20 minutes or until golden brown.
- Cool: Transfer them to a wire rack and let them cool.
Notes
- Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it ensures the best result; measuring flour in cups is never accurate.
- Yeast: You can replace the instant yeast with active dry yeast or fresh yeast. For active dry yeast, use the same amount, dissolve it in lukewarm water with honey, and let it sit for 5-10 minutes until foamy. For fresh yeast, use one cube (1.5 oz/42 g), crumble it into the lukewarm water with honey, stir to dissolve, and let it rest for a few minutes before continuing with the recipe.
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