Wild Garlic Bread

Make the most of the season with this fluffy wild garlic bread - one of my favorite and easiest ways to enjoy these leaves!

Course Breakfast, Side Dish

Cuisine British, German

Diet Vegetarian

Prep Time 25

Cook Time 20

Rising time 1

Servings slices

Calories 122kcal

Author Adina

Equipment

Food processor
Baking sheet
Cling film
Parchment paper

Ingredients

2 oz wild garlic
4 cups all-purpose flour Note 1
2 packets instant yeast 4 ¼ teaspoons, Note 2
1 teaspoon granulated sugar
2 teaspoons fine sea salt
1 ¼ cups lukewarm milk
3 tablespoons olive oil

US - EU

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 ¼ 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 430°F (200°C) 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.

Nutrition