The subtle tangy flavour of wild garlic turns a classic yeast braid into the most amazing perk on a brunch buffet.
Last week at the farmers market, I could barely believe wild garlic season has come around again. But indeed, it’s that time of the year again when the delicate green leaves are the stars of the scene for a short while.
Considering they are around for a good six weeks only I could not resist to fill my basket with this pungently smelling yet so delicious wild herb.
Not only can any part of this wild growing plant be used for cooking, but the possibilities to use this garlicy herb in the kitchen are nearly unlimited too. From soups to salads, pasta, risotto, or worked into a crust for lamb or other meat dishes, and even salmon.
Many restaurants here in Germany will add wild garlic to their menus – often in the form of soups or serving wild garlic butter with your bread, which is quite a favourite over here. The latter might have to do something with the continuing German obsession of Butterbrot (bread and butter), but that’s another story.
The real showstopper however is wild garlic bread!
After some researching and testing, I found my favourite way to make my own wild garlic bread at home.
This savoury yeast braid is perfect for breakfast, brunch or even a dinner buffet party.
It’s perfect eaten still warm from the oven, topped with plain butter (as the wild garlic is already there) but will also keep for 1-2 days in a cool place.
With wild garlic season in Germany usually coinciding with Easter as well, this recipe a favourite for brunch during the long Easter weekend at my house.
Go ahead and treat yourself to a loaf or two of this wild garlic yeast braid this Easter, or at any other time during wild garlic season.
Recipe: Wild Garlic Yeast Braid
Serves 2 braids
460 g all-purpose flour
200 ml warm milk
½ teaspoon salt
5 g dry yeast
1 large egg
1 egg yolk
½ teaspoon sugar
20 g butter
80 g wild garlic, finely chopped
1 tablespoon olive oil
In a bowl, mix milk, salt, and dry yeast. Add flour, egg, sugar, and butter. Knead until obtaining a smooth, elastic dough.
Roll dough into a ball, place in a bowl and cover with a kitchen towel. Let rise in a warm place for about 60 minutes until doubled in volume.
In a small saucepan, heat oil and lightly fry the wild garlic (for about 2-3 minutes). Season with salt and pepper, then set aside until needed.
On a lightly floured worksurface, knead the dough once more. Add the wild garlic and work into the dough.
Divide the dough into six portions. Roll each into a strand of approximately 20 cm. Braid three of the strands into one loaf, then repeat with the remaining three.
Place the two loafs on a baking sheet lined with parchment paper. Let rise for another 30 minutes.
Preheat oven to 200°C.
Brush the loafs with the egg yolk. Sprinkle with some sea salt.
Bake for 25 minutes until golden brown.