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Wild garlic bread

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

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

Instructions

  • 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.

Notes

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