- 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.
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.