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Wild garlic bread

With wild garlic you can create so many delicacies. We have already put together one or the other recipe with wild garlic, but we absolutely had to show this one still in this season.

Our vegan wild garlic bread consists of a yeast dough and is filled with our wild garlic pesto. You can find the link to this here .

The result is a super fluffy and hearty bread that you can also just snack on.

Even when the wild garlic season is over, you can use the recipe as a basis for other filled breads for brunch or as a side dish for BBQs. Of course, any other variant of pesto or with sun-dried tomatoes, olives or much more is also possible.

Bärlauch Brot

Wild garlic bread

Madeleine
Cook Time 30 mins
Resting time 1 hr
Total Time 1 hr 30 mins
Servings 1 piece

Ingredients
  

  • 90 g plant-based butter
  • 200 ml of plant-based milk (plus a little to spread before baking)
  • 400 g of flour
  • ½ tsp salt
  • 1 pinch of sugar
  • ½ cube of fresh yeast (alternatively dry yeast)
  • ½ Recipe wild garlic pesto (see recipe on the blog)

Instructions
 

  • For the yeast dough, first let the butter soften or heat it up briefly.
  • Then heat the plant drink slightly as well.
  • You can also put both in a small saucepan and heat them on the stove, or use a microwave. However, it should only get about lukewarm so that the yeast will not be destroyed.
  • Now add the yeast to the warm liquid.
  • In the meantime, put the flour in a bowl with salt and sugar.
  • Now add the plant-based drink, yeast and plant-based butter to the bowl and knead into a smooth dough.
  • This can take 5-10 minutes.
  • You can tell how the consistency of the dough changes.
  • Then the dough has to rest covered for almost an hour.
  • In the meantime, you can make the pesto if you don’t already have it in stock.
  • Grease the loaf pan and prepare it.
  • Preheat the oven from 180 ° top / bottom heat.
  • After the rising time, knead the dough again thoroughly and divide it into 5 balls of equal size. Roll out each one thinly on a lightly floured work surface and brush with the pesto. At the same time, however, leave a margin of about 2cm at the edges so that everything does not ooze out when rolling up.
  • Now roll up the dough and when you put it in the loaf pan, fold the ends down so that the ends are covered by the rest of the dough roll.
  • Do the same with the remaining 4 balls of dough.
  • Let the dough rest in the mold in a warm place for another 30 minutes.
  • Brush the top of the bread with some soy or oat drink and put everything in the oven for about 30-40 minutes.

Notes

Of course, you can also fill the bread with other pesto or completely differently.
You can feel free to try whatever you like.
 
Recipe makes one reguar loaf pan.

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