Wild Garlic Bread

Wild Garlic Bread


  • 500g Strong White Bread Flour
  • 450ml lukewarm Water
  • 1 teaspoon Sugar
  • 10g Sea Salt
  • Olive or Rapeseed Oil
  • 7g packet of Bread Yeast
  • 1 tablespoon of puréed Wild Garlic
  • Gruyère Cheese, grated (optional)


  • 2x Ciabatta tins

Green Wild Garlic Bread? Who would have thought it? For an extra-tasty touch of decadence, sprinkle with finely grated Gruyère cheese before baking.

How to

First of all you need to prepare your Wild Garlic. Pick a good two or three handfuls, only taking the leaves & not uprooting any bulbs.

Use whatever you have to blend the Wild Garlic – in truth, I put mine in the food processor first, then scoop it out, add oil and blend with a hand blender (the kind you use for blending soup – see photo below).

Add the Flour, Sugar, Salt & Yeast to a large mixing bowl, making sure the Yeast is at one side & the Salt at the other.

Pour in the water & mix together with a scraper or spoon until roughly combined.

Lift up the dough and slap it back down into the bowl to add some air & work the gluten in the Flour (5-10 minutes).

Add one large tablespoon of pureed Wild Garlic to the mixture, and fold in. You don’t need to mix it thoroughly as it will create a ‘marbling’ effect when risen.

Cover surface with oil.

Cover with cling film, leave for 2-3 hours to rise (the mixture should rise up and fill the bowl).

Heavily flour your tins & a work surface.

Tip out the batter-like dough and, working quickly, use your scraper to shape and cut it into two roughly equal pieces.

Quickly lift each piece into a tin & even out any gaps.

It is important you handle the dough as little as possible to keep the air in.

Sprinkle your loaf with either flour or finely grated cheese.

I have made one of each to show the difference.

Heat your oven to 220°c.

Bake for 25 minutes until golden brown.

Turn out onto a cooling rack.

Get stuck in.

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