Easy Wild Garlic Bread Recipe

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This wild garlic bread is a real SHOW stopper!! Loaded with wild garlic, cheese and olive oil. Perfect to feed the crowd.

Wild garlic season just started. A good reason to share with you this wild garlic bread recipe! It’s very similar to fresh herb bread, one of the popular recipes on this blog. The only difference is that this recipe uses wild garlic instead of fresh herbs and it is garlic free. It tastes insanely delicious directly from the oven. But you can also make it ahead of time.

This recipe is a great basic recipe that accepts all kinds of tweaks and substitutions. I made it last Tuesday and have gotten nothing but rave reviews.

What you’ll need to make wild garlic bread

For the dough

  • 430 g (15.2 oz/ approx: 3 2/3 cups) flour plus extra for dusting
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 250 ml (8.5 fl.oz/ 1 cup) lukewarm water
  • 2 ½ teaspoons dry yeast (1 package of dry yeast (7 g/ ¼ oz))

For wild garlic – cheese mixture

  • 60 ml (2 fl.oz/ 1/4 cup) olive oil
  • 150 g (about 5 ½ oz/ 1 ½ cup) mild cheese, grated
  • 150 g (5 ½ oz) wild garlic
  • ½ teaspoon salt

How to make wild garlic cheese bread

Start off by greasing and lining the bread pan with parchment paper. If you’re using a cake tin, line the tin with a parchment paper at the bottom and grease the sides with butter.

How to make the yeast dough

Add 2 tablespoons flour (from 430 g (15.2 oz/ approx: 3 2/3 cups)), yeast, sugar to the jar with lukewarm water. Using a spoon stir well and let the mixture stand for 10 minutes.

Meanwhile combine the flour, salt and olive oil in the glass bowl. After 10 minutes, pour the yeast mixture to the flour – salt mixture.

Knead the dough very well, until the dough is no more sticking on the walls of the bowl.

If you’re using your hands, mix all the ingredients together to form a smooth dough, then knead the dough on a lightly floured surface for 5 minutes. Remove the dough from the bowl, grease the bowl and put it back. Pour few drops of oil on the dough, so that it will not dry out.

Cover with cling film and then a kitchen towel. Put the dough in a warm place and let it rise for 40 minutes or until it has doubled in size.

TIP:

  • If you’re using your hands and the dough is too sticky, just pour a small amount of oil on your hands and oil them.
  • I always preheat the oven to 50 °C (122 °F), when it’s cold in the house, put the glass bowl with the dough in the oven, close the door and switch off the oven and let it rise.

How to make the wild garlic – cheese mixture

In the meantime wash wild garlic very well, shake it and place it in a large colander to drain.

Shortly before the dough is completely raised, finely chop wild garlic.

Then grate the cheese if you’re using ungrated cheese.

In a second bowl combine chopped wild garlic, cheese and olive oil. Mix well using a spoon and season with salt.

Preheat the oven to 200 ° C (392 °F), with both top and bottom heat.

Cut rolls and bake

Lightly flour the silicone pastry mat or cutting board. Tip the dough out of the bowl onto a floured surface and carefully shape it into a baguette (long) loaf. You want to retain the air bubbles in the dough intact so that you’ll have a nicely fluffy bread.

Cut it into approximately 10 equal rolls. Roll each dough roll in the cheese mixture and arrange it in the bread pan.

TIP: – Cut the roll in the middle first, it makes it easier to cut equal rolls.
– If you have some wild garlic – cheese mixture remaining, just sprinkle this on top.

Bake for 30 minutes or until nicely golden brown.

Remove the bread from the bread pan and enjoy.


This bread can stay fresh up to 3 days. Just wrap it in a plastic or cover it with a clean kitchen cloth, so that it will stay moist.

More wild garlic recipes

Easy wild garlic bread

This wild garlic bread is a real SHOW stopper!! Loaded with wild garlic, cheese and olive oil. Perfect to feed the crowd
Prep Time30 mins
Cook Time30 mins
Rise Time40 mins
Total Time1 hr 40 mins
Course: Appetizer, Breakfast, Brunch, Finger food, Side Dish, Snack
Cuisine: European
Keyword: Bärlauchbrot, BBQ, Bread, bread and doughs, crowd pleaser, Garlic bread, homemade bread, how to, ramsons
Servings: 10 Servings
Author: Ester from esterkocht.com

Equipment

  • 2 bowls
  • Parchment paper
  • Bread pan
  • Cutting board
  • Stand mixer (OPTIONAL)
  • Silicone pastry mat
  • 2 spoons
  • Clean kitchen towel
  • Colander

Ingredients

For the dough

  • 430 g (15.2oz/ approx: 3 2/3 cups) flour plus extra for dusting
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil plus extra for greasing
  • 2 ½ teaspoons dry yeast (1 package of dry yeast (7 g/ ¼ oz))

For wild garlic - cheese mixture

  • 60 ml (2 fl.oz/ ¼ cup) olive oil
  • 150 g (about 5 ½ oz/ 1 ½ cup) mild cheese grated
  • 150 g (5 ½ oz) wild garlic
  • ½ teaspoon salt

Instructions

  • Grease the bread pan with oil and then line with parchment paper. Add 2 tablespoons flour (from 430 g (15.2oz/ approx: 3 2/3 cups)), yeast, sugar to the jar with lukewarm water. Using a spoon stir well and let the mixture stand for 10 minutes.
  • Meanwhile combine flour, salt and olive oil in the bowl. After 10 minutes, pour the yeast mixture to the flour - salt mixture. Knead the dough very well, until the dough is no more sticking on the walls of the bowl. If you're using your hands, mix all the ingredients together to form a smooth dough, then knead the dough on a lightly floured surface for 5 minutes.
  • Remove the dough from the bowl, grease the bowl and put it back. Pour few drops of oil on the dough, so that it will not dry out. Cover with a cling film and then kitchen towel. Put the dough in a warm place and let it rise for 40 minutes or until it has doubled in size.
  • In the meantime wash wild garlic very well, shake it and place it in a large colander to drain. Shortly before the dough is completely raised, finely chop wild garlic. Then grate the cheese if you're using ungrated cheese. In a second bowl combine chopped wild garlic, cheese and olive oil. Mix well using a spoon and season with salt. Then preheat the oven to 200 ° C (392 °F), with both top and bottom heat.
  • Lightly flour the silicone pastry mat or cutting board. Tip the dough onto a floured surface and carefully shape it into a baguette (long) loaf. You want to retain theair bubbles in the dough intact so that you'll have a nicely fluffy bread. Cut it into approximately 10 equal rolls. Roll each dough roll in the cheese mixture and arrange it in the bread pan. Bake for 30 minutes or until nicely golden brown.

Notes

  • Cut the roll in the middle first, it makes it easier to cut equal rolls.
  • If you have some wild garlic - cheese mixture remaining, just sprinkle this on top.
  • This bread can stay fresh up to 3 days. Just wrap it in a plastic or cover it with a clean kitchen cloth, so that it will stay moist.

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram. Or simply write a comment.

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