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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.

Wild garlic bread

Cook Time30 minutes
Resting time1 hour 30 minutes
Total Time1 hour 30 minutes
Servings: 30 cm loaf pan
Author: Madeleine


  • 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 (21g) (alternatively 9g dry yeast)
  • ½ Recipe wild garlic pesto (see recipe on the blog)


  • Put the plant-based drink in a saucepan with the butter and heat over low heat. However, the mixture should only be lukewarm so that the yeast still rises.
  • Add the fresh yeast to the warm liquid. If dry yeast is used, then mix it directly with the flour in the next step.
  • Meanwhile, put the flour in a bowl with the salt and sugar.
  • Now add the plant-based drink-yeast-butter mixture (plant-based drink-butter mixture when using dry yeast) to the bowl and knead for 5 – 10 minutes to form a smooth dough.
  • You notice how the consistency of the dough changes and how elastic it becomes over time.
  • Then cover the dough and let it rest in a warm place for about an hour. The volume of the dough should double during this time.
  • In the meantime, you can make the pesto if you don’t already have it in stock.
  • Grease the loaf pan.
  • After the rising time, knead the dough again and divide it into 5 balls of the same size. Roll out each one thinly on a lightly floured work surface and spread with the pesto. Leave about 2cm free around the edges so that everything doesn't squirt out when you roll it up.
  • Now roll up each flatbread into a roll and fold the ends down as you place them in the loaf tin so that the ends are covered by the rest of the dough roll.
  • Do the same with the remaining 4 balls of dough.
  • Cover the dough and let it rest in a warm place for another 30 minutes.
  • Preheat the oven from 180 ° top / bottom heat.
  • After the end of the rising time, brush the top of the bread with some soy or oat milk and put everything in the oven for about 30-40 minutes. The bread is ready when the surface has a nice golden brown colour.


Of course, you can also fill the bread with other pesto. Feel free to try whatever you like!
Recipe makes one 30cm loaf pan.

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