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If you love wild garlic, cheese, and homemade white bread as much as I do, this wild garlic bread recipe bursting with wild garlic goodness will definitely be your go-to spring bread when wild garlic is in season.
This easy recipe is moist, fluffy, airy, and super flavorful. Enjoy this bread as a side dish, snack, or top it with your favorite sandwich toppings for a light meal.
My husband and I absolutely adore this wild garlic bread recipe, and your family will too! I’ve made it countless times (just like this fresh herb bread) when wild garlic is in season, and it always disappears faster than it takes to make it.
Even my parents-in-law, who are not big fans of wild garlic, can’t stop eating it once we start until it’s all gone.
It’s made from a yeast dough that rises twice and is rolled in a flavor-packed wild garlic, cheese, and olive oil mixture after the first rise, before baking it to perfection.
Enjoy it fresh from the oven with your favorite dip, or serve it as a side dish.
Ingredients used to make this recipe
For the yeast dough
- 430 g (15.2 oz/ about 3 3/4 cups) plain flour (all purpose flour) plus extra for dusting
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 250 ml (8.5 fl.oz/ 1 cup) lukewarm water
- 2 ½ teaspoons dry yeast (1 package of dry yeast (7 g/ ¼ oz))
For wild garlic – cheese mixture
- 60 ml (2 fl.oz/ 1/4 cup) olive oil
- 150 g (about 5 ½ oz/ 1 ½ cup) mild cheese, grated
- 150 g (5 ½ oz) wild garlic
- ½ teaspoon salt
How to make wild garlic cheese bread
Start off by greasing and lining a 30 cm (11.8 inch) loaf tin with parchment paper.
To make the yeast dough, add 2 tablespoons flour (from 430 g (15.2 oz/ approx: 3 3/4 cups)), yeast, sugar to the jar with lukewarm water. Using a spoon stir well and let the mixture stand for 10 minutes.
Meanwhile mix the remaining flour, salt and olive oil in a bowl until well combined. After 10 minutes, pour the yeast mixture to the flour – salt mixture.
Knead the dough very well. I normally knead my dough like this:
- If I’m kneading it with the hand mixer, I knead the dough for about 8 minutes at low speed and then for 5 minutes at medium high speed.
- With the kitchen machine, I knead the dough for 7 minutes at low speed and for 3 more minutes at medium high speed.
- With the hands, I knead the dough for 10 minutes. If the dough is too sticky when kneading with your hands, just oil your hands.
If you’re using a heavy duty kitchen machine, please knead your dough for maximum 7 minutes.
Remove the dough from the bowl, grease the bowl and put it back. Pour few drops of oil on the dough, so that it will not dry out.
Cover the bowl with cling film and then with kitchen towel. Let the dough rise for about 45 minutes at room temperature or until it has doubled in size.
How to make the wild garlic – cheese mixture
In the meantime wash wild garlic very well, shake it and place it in a large colander to drain.
Shortly before the dough is completely raised, finely chop wild garlic.
Then grate the cheese if you’re using ungrated cheese.
In a second bowl combine chopped wild garlic, cheese and olive oil. Mix well using a spoon and season with salt.
How to Dip Yeast Dough into Wild Garlic Cheese Mixture and Bake
After the first rise, lightly flour the silicone pastry mat or cutting board. Tip the dough out of the bowl onto a floured surface.
Carefully shape it into a baguette (long) loaf. You want to retain the air bubbles in the dough intact so that you’ll have a nicely fluffy bread.
Cut baguette (long) loaf into approximately 10 equal rolls – cut it in the middle first. This makes it easier to cut equal rolls.
Roll each dough roll in the cheese mixture and arrange it in the bread pan.
If you have some wild garlic – cheese mixture remaining, just sprinkle this on top. Cover the bread pan with kitchen towel and let rise for another 30 minutes.
About 10 minutes before the end of the second rise, preheat the oven to 200 ° C (392 °F), with both top and bottom heat (Convection bake function: 180 °C (356 °F)).
After the second rise bake for 30 minutes or until nicely golden brown. If you’re using a smaller bread dish, just be sure to increase the baking time.
- Because the smaller the baking dish, the longer the baking time. Also try to use a toothpick or a fork to check the bread for doneness.
Remove the bread from the bread pan and enjoy.
This bread can stay fresh up to 3 days. Just wrap it in a plastic or cover it with a clean kitchen cloth, so that it will stay moist.
What to eat with wild garlic bread
- Shakshuka keto
- Cheese and leek soup with pork
- Meatballs in tomato sauce
- Baked eggplant with feta
More wild garlic recipes
- Wild garlic feta dip
- Best wild garlic pesto
- Wild garlic stuffed chicken breasts
- Creamy wild garlic sauce
- Wild garlic bread rolls
Print Recipe
5 from 3 votes
Easy Wild Garlic Bread Recipe
Made with yeast dough, this wild garlic bread is a real SHOW stopper!! Packed with wild garlic, cheese and olive oil. Perfect to feed the crowd.
Prep Time30 minutes mins
Cook Time30 minutes mins
Rise Time1 hour hr 15 minutes mins
Total Time2 hours hrs 15 minutes mins
Course: Appetizer, Breakfast, Brunch, Finger food, Side Dish, Snack
Cuisine: European
Keyword: Bärlauchbrot, BBQ, Bread, bread and doughs, crowd pleaser, Garlic bread, homemade bread, how to, ramsons
Servings: 10 Servings
Author: Ester | esterkocht.com
Equipment
30 cm (11.8 inch) loaf tin
2 bowls
Parchment paper
Cutting board
Stand mixer (OPTIONAL)
Silicone pastry mat
2 spoons
Clean kitchen towel
Colander
Ingredients
For the dough
- 430 g (15.2oz/ about 3 ¾ cups) plain flour (all purpose flour) plus extra for dusting
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil plus extra for greasing
- 2 ½ teaspoons dry yeast (1 package of dry yeast (7 g/ ¼ oz))
For wild garlic – cheese mixture
- 60 ml (2 fl.oz/ ¼ cup) olive oil
- 150 g (about 5 ½ oz/ 1 ½ cup) mild cheese grated
- 150 g (5 ½ oz) wild garlic
- ½ teaspoon salt
Instructions
Grease a 30 cm (11.8 inch) loaf tin with oil and then line with parchment paper. Add 2 tablespoons flour (from 430 g (15.2oz/ approx: 3 2/3 cups)), yeast, sugar to the jar with lukewarm water. Using a spoon stir well and let the mixture stand for 10 minutes.
Meanwhile mix the remaining flour, salt and olive oil in a bowl until well combined. After 10 minutes, pour the yeast mixture to the flour – salt mixture and knead the dough very well.
I normally knead my dough like this : If I’m kneading it with the hand mixer, I knead the dough for about 8 minutes at low speed and then for 5 minutes at medium high speed.
With the kitchen machine, I knead the dough for 7 minutes at low speed and for 3 more minutes at medium high speed.
With the hands, I knead the dough for 10 minutes. If the dough is too sticky when kneading with the hands, simply oil them and continue.
If you’re using a heavy duty kitchen machine, please knead your dough for maximum 7 minutes.
Remove the dough from the bowl, grease the bowl and put it back. Pour few drops of oil on the dough, so that it will not dry out. Cover with a cling film and then kitchen towel. Let the dough rise for about 45 minutes at room temperature or until it has doubled in size.
In the meantime wash wild garlic very well, shake it and place it in a large colander to drain. Shortly before the dough is completely raised, finely chop wild garlic. Then grate the cheese if you're using ungrated cheese. In a second bowl combine chopped wild garlic, cheese and olive oil. Mix well using a spoon and season with salt.
Lightly flour the silicone pastry mat or cutting board. Tip the dough onto a floured surface and carefully shape it into a baguette (long) loaf. You want to retain the air bubbles in the dough intact so that you'll have a nicely fluffy bread.
Cut baguette (long) loaf into approximately 10 equal rolls – cut it in the middle first. This makes it easier to cut equal rolls. Roll each dough roll in the cheese mixture and arrange it in the bread pan. If you have some wild garlic – cheese mixture remaining, just sprinkle this on top. Cover the bread pan with kitchen towel and let rise for another 30 minutes.
About 10 minutes before the end of second rise, Preheat the oven to 200 ° C (392 °F), with both top and bottom heat.
After the second rise bake for 30 minutes or until nicely golden brown.
If you’re using a smaller bread dish, just be sure to increase the baking time. Because the smaller the baking dish, the longer the baking time. Also try to use a toothpick or a fork to check the bread for doneness.
Remove the bread from the bread pan and enjoy. Wild garlic cheese bread can stay fresh up to 3 days. Just wrap it in a plastic or cover it with a clean kitchen cloth, so that it will stay moist.
Did you make this wild garlic bread recipe? I’d love to hear from you! Simply write a review and add rating to it.
