Wild Garlic Bread Braided with Homemade Pesto

This post for the wild garlic bread recipe was initially posted on the 7th of June 2021.

I know what you’re thinking: who in their right mind would be turning on the oven to make bread with this heat? Well…I get it. But listen to me for a split second. This wild garlic bread it’s just simple to make and will actually get you two recipes in one. Don’t thank me, I’m just that nice. And you also get a recipe for wild garlic pesto. What more could you wish for?!

Since the first time this recipe for wild garlic bread went live in 2021, we have relocated to Italy and while you’d think wild garlic be growing everywhere, it’s my second spring of search with no results. Unbelievably difficult to get my hands on some new wild garlic, I have set my mind to grow my own. We’re working on getting hold of seeds or a plant – so hope this time next year we can do some more with it.

In the meantime, if you have anything on hand or are able to grab some wild garlic, I strongly recommend you try out this wild garlic bread.

Deliciously tasty wild garlic bread for the spring season

Before we go ahead with sharing the recipes for both the wild garlic pesto and the wild garlic bread – let’s chat about everything related to wild garlic. It’s actually great for you, and fully edible – from leaf to bulb and flowers too! Such a great little plant as well. Who knew? We shall focus on this wild garlic bread right now.

What is Wild garlic and is it good for me?

Wild garlic, also known as ramsons, wood garlic, or bear’s garlic, is a wild relative of chives, onions, and garlic. It belongs to the Allium genus, which includes garlic, onions, leeks, and chives. Wild garlic is characterized by its long, bright green leaves that resemble those of lily of the valley, but with a distinct garlic smell. It typically grows in woodland areas, preferring damp and shaded environments.

The leaves, flowers, and bulbs of wild garlic are all edible and have a pungent garlic flavour. It’s often used in cooking, particularly in salads, soups, and pestos, and as a flavouring for various dishes. Wild garlic is also valued for its purported health benefits, including its potential antibacterial and antiviral properties. Additionally, it’s a favourite among foragers due to its abundance in certain regions and its versatility in culinary applications.

Before moving to the UK I had never heard of it. At all. Let alone wild garlic pesto. To me, pesto was always basil, pine nuts, cheese and olive oil. And even though I love garlic like anything else in this world, I need to admit I had no clue how it grew. I mean, I know now the technicalities of it, but I did not know about it growing wild. And pesto is such a well-oiled machine as such, why would anyone change it? Well, I know now. Maybe not the original deal, yeah, but oh so good!

We have this cousin, back home, and he and his wife make the best pesto. Like, it would rock your socks off kind of great. And no matter how many times we have tried to replicate it, it’s never the same. My dad loves it so much, he used to keep a jar in the freezer not to get it to go bad. Go figure. But he has yet to try this wild garlic bread.

Wild garlic, compared to its not-so-wild counterpart, has a more delicate flavour profile and earthy notes. Compared to the benefits of normal garlic, wild garlic has the greatest effect on lowering blood pressure. If this is not a win, I don’t know what is these days.

Wild garlic can be beneficial for your health when consumed as part of a balanced diet, a bit like in this wild garlic bread. Here are some potential health benefits associated with wild garlic:

1. Nutrient-rich: Wild garlic is a good source of vitamins and minerals, including vitamins A and C, calcium, iron, and manganese;
2. Antioxidant properties: Like other members of the Allium genus, wild garlic contains antioxidants, such as flavonoids and sulfur compounds, which may help protect your cells from oxidative damage caused by free radicals;
3. Immune support: The compounds found in wild garlic, particularly allicin, may have immune-boosting properties that can help your body fight off infections and illnesses;
4. Heart health: Some research suggests that consuming garlic, including wild garlic, may have positive effects on heart health by helping to lower blood pressure, reduce cholesterol levels, and improve circulation;
5. Antimicrobial effects: Wild garlic has traditionally been used for its antimicrobial properties, which may help combat certain types of bacteria and fungi;
6. Digestive health: Garlic, including wild garlic, may aid in digestion and promote a healthy gut microbiome.

However, it’s essential to note that while wild garlic can offer health benefits, it should be consumed in moderation like any other food. Also, individuals who are allergic to garlic or other members of the Allium genus should avoid wild garlic to prevent allergic reactions. As always, it’s a good idea to consult with a healthcare professional or a registered dietitian if you have any concerns or specific health conditions. Yet, this wild garlic bread is what we’re doing.

What about wild garlic pesto?

The pesto will be our first step in this wild garlic bread recipe. Because, of course, what are you going to slather it in otherwise? The pesto is creamy, well balanced and has a great kick to it. The bread, on the other hand, is as soft as it gets, easy to whip up together and super tasty

To make wild garlic pesto, you will need the following ingredients:

• 500g fresh wild garlic leaves
• 3–4 cloves fresh garlic (optional)
• 100g pine nuts
• sea salt to taste
• 200ml extra virgin olive oil

Making the wild garlic pesto is as easy as putting all the ingredients (but the olive oil) in the jug of your blender and blending until coarsely combined. At this point, you can start adding the olive oil until everything becomes a sauce, then add the salt to taste. Once everything is well combined, pour it into a jar and either serve immediately or place it in the fridge. Or used to make this wild garlic bread.

Now that we have the pesto ready for this wild garlic loaf…

So about that wild garlic bread – let me just tell you, it’s a pain au lait, slathered in homemade wild garlic pesto and then rolled and braided. It looks so pretty, and it will be a hit at any BBQ you’re planning to have with family and friends. Because – when you bring the goods – you’ll end up being the star of the show. Or a BBQ session, either way.

But – before you get ahead of yourself and miss out on this wild garlic bread – how to get hold of fresh wild garlic, you ask? Well, I am no forager as such. I went to a farmers market local to me with the girls and grabbed a few bunches there. And by a few, I really mean loads. Every Saturday for a good month, of course. We have frozen up a bunch or two as well as we love it as an addition to our chicken pie, but that is a story for a different day. Let’s focus on the wild garlic bread right now.

Starting now, we’re all about wild garlic pesto.

The wild garlic pesto will keep fine for a couple of months in the fridge, all you need to do is cover the top with some olive oil after each time you use some. It goes so well on pretty much anything: from pasta to bruschetta and also on plain toast with cured meats. You can clearly see we have consumed copious amounts of it so far! We’re already on our third jar…which is now half-empty after making this wild garlic bread recipe! And the things you can do with wild garlic… from wild garlic butter to anything else your mind can set on, you can do it all.

What ingredients do I need to make this wild garlic bread?

Pain au lait is a type of French bread that translates to milk bread in English. It is made with a rich dough that includes ingredients such as milk, sugar, eggs, and butter, which give the bread a tender crumb and slightly sweet flavour. It’s the perfect base for the wild garlic bread.

The dough is typically enriched with these ingredients, resulting in a softer texture compared to traditional French bread. Pain au lait can be shaped into various forms, such as rolls, braids, or loaves, and it’s often enjoyed for breakfast or as a snack.

So the ingredients for this wild garlic bread base are pretty simple:

1. Strong White Flour: This type of flour, also known as bread flour or high-gluten flour, is milled from hard wheat varieties and contains a higher protein content compared to all-purpose flour. The higher protein content creates more gluten when mixed with liquid, resulting in a stronger, more elastic dough. For pain au lait, using strong white flour helps to develop the structure of the bread, contributing to its texture and chewiness;
2. Instant Dried Yeast: Yeast is a crucial ingredient in bread baking, responsible for leavening the dough by producing carbon dioxide gas, which causes it to rise. Instant dried yeast is a fast-acting yeast that does not require proofing or activation before use. It can be added directly to the dry ingredients and activates quickly when mixed with liquids. This type of yeast provides reliable and consistent results in bread baking, helping pain au lait dough to rise and develop a light, airy texture;
3. White Sugar: Sugar serves multiple purposes in pain au lait. Firstly, it acts as food for the yeast, helping to activate and promote fermentation, which contributes to dough rising. Secondly, sugar adds a subtle sweetness to the bread, enhancing its flavour. Additionally, sugar can help to tenderize the crumb and crust of the bread, resulting in a softer texture;
4. Salt: Salt not only adds flavour to the pain au lait but also regulates the fermentation process by controlling yeast activity. It strengthens the gluten network in the dough, improves dough texture, and helps to control the rate of fermentation. Salt also enhances the overall flavour balance of the bread, making it more enjoyable to eat;
5. Cold Water: Water is essential for hydrating the flour and activating the yeast. Cold water slows down the fermentation process, allowing for better control over the dough’s rise and development of flavour. It also helps to keep the temperature of the dough in check during mixing and kneading, preventing the butter from melting too quickly;
6. Egg: Eggs enrich the dough, adding moisture, richness, and tenderness to the crumb. They also contribute to the bread’s flavour, colour, and aroma. In pain au lait, eggs help to create a softer texture and a slightly richer taste compared to bread made without eggs;
7. Unsalted Butter: Butter is another enriching ingredient in pain au lait, providing richness, flavour, and moisture to the bread. It adds tenderness to the crumb and helps to create a soft, velvety texture. The fat content in butter also helps to tenderize the gluten strands in the dough, resulting in a more tender and delicate bread;
8. Full Fat Milk: Milk adds moisture, fat, and flavour to pain au lait, resulting in a softer, more tender crumb. The milk proteins and sugars also contribute to browning during baking, giving the bread a golden crust. Using full-fat milk enhances the richness and flavour of the bread, compared to using lower-fat or non-fat milk.

Of course, to complete this wild garlic bread you will need the above-mentioned wild garlic pesto and some sea salt flakes. Easy!

How do I make this wild garlic bread?

The process to make this wild garlic bread is not too bad, maybe a little lengthy but overall pretty easy. Let’s see how to do so together.

You will start by placing the flour, salt, sugar and yeast in the bowl of your standing mixer and give it a quick mix so that everything is combined. Now add the rest of the ingredients in no particular order and mix on medium speed for a good 20 minutes, or until everything is smooth and soft.

Get a bowl and put some olive oil in it, then move the dough on a lightly floured surface and create a very rough rectangle, then fold. Do it once again, after you rotated it. With your hands, create a ball and transfer it to the oiled bowl, then cover it with a cloth and let it rise until doubled in size.

Once it has doubled in size, dust your work surface with flour again and, with the help of your hands, create a rectangle so that the dough is not thicker than a few millimetres. Now spread the wild garlic pesto with the help of a spatula. Make sure to leave a gap all around the edges, about 1 cm.

Roll the dough and make sure to seal the edge, you might want to do it with water if it doesn’t stick close. Grab a serrated knife and cut the dough right in the middle, then just braid it quickly and move it onto a pan or tin (depending on what you want it to look like).

Place the wild garlic bread in a preheated oven and bake at 180°C for 25 minutes or until golden brown.

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There you have it – the wild garlic bread recipe of dreams. If you think this will survive in any way, it will keep fine wrapped tightly for a couple of days. Not that it will really make it through the night. It’s just so soft and scrumptious, you will have to restrain yourself not to pull it apart as it’s still hot and snack on it. Honestly, it’s extremely delicious this wild garlic bread, you’d be a fool to pass on it.

This wild garlic bread, even though it’s quite the spring and summer recipe as such, will work absolutely well with a great stew like this easy foolproof beef stew from Lynn or to grab that quick whipped feta we made recently. A savoury overload for the senses.

PIN THIS wild garlic bread recipe for later!