This Rustic Wild Garlic Baguette is one of the many ways I use wild garlic pesto in my cooking. It’s so easy to get the most out of these flavorful, vibrant buds and foliage. However, I use the pretty flowers more to decorate spring salads. Enjoy this spring bread recipe made from seasonal wild garlic (available from mid-March to May) while it is still warm from the oven and serve it with grilled food, a delicious soup or spread on its own with a little butter. If wild garlic is not in season, you can use spinach, coriander or parsley instead.
Wild garlic, also known as wild garlic, is a prized wild vegetable that looks like lily of the valley (broad, smooth leaves). Recognizable by its star-shaped white flowers instead of pretty bells of the poisonous lily of the valley. You will also recognize him by his smell. It’s strong and the forest smells like garlic pizza there. Where can you find wild garlic? Wild garlic is a native European plant that grows in damp deciduous forests in spring.
Collect wild garlic
Wild garlic tends to grow in abundance and you might come across large patches of it while walking around. Our little one (now 9), with whom I like to roam through the forest, likes to call it “wild garlic heaven”, because he also likes the green pesto with simple pasta, on or in bread and whatever. You can also buy fresh wild garlic at weekly markets or in well-stocked supermarkets. Nevertheless, I prefer to collect wild garlic for free on a sunny spring day. At home I rinse the wild garlic thoroughly to remove traces of dirt and insects and dry it carefully before thinking about the various possibilities of what I can do with it. Today we have wild garlic baguette made from a large amount of wild garlic pesto.
Similar recipes to our rustic wild garlic baguette to bake yourself:
- Recipe for the vegan wild garlic pesto (I replaced the pine nuts with sunflower seeds for the bread)
- vegan spelled rolls
- Spelled barley salad with vegetables
- Bake Manakesh flatbread yourself
- Bake Iranian Naan
- more bread and roll recipes
My family didn’t even wait for the baguette to cool and it was gone. As far as flavor goes, it wasn’t overly “garlic” but more of a fresh chive flavor with a subtle hint of garlic. Anyway, it was delicious and we love being able to make garlic bread with plants we harvested ourselves from the forest.
Bake wild garlic baguette yourself
- 100 G Wild garlic pesto >> recipe link
- 200 G wholemeal flour* or wheat, spelt…
- 100 ml lukewarm water
- 1 tbsp. native olive oil*
- ½ tsp kosher salt*
- ½ pack dry yeast*
- native olive oil* for brushing
- Prepare wild garlic pesto. I replaced the expensive pine nuts for the bread with the cheaper sunflower seeds.
- Mix flour, yeast and salt. Then knead into a smooth dough with lukewarm water and a tablespoon of olive oil (food processor).
- Cover the dough and let it rest for about 45 minutes until it has risen well. Then it should be about twice the size.
- Now roll out the dough to about 2 to 3 mm. Kind of like a pizza.
- Spread the pesto generously, leaving a little border so you can seal the edges.
- Carefully roll up the dough and seal the edges. Stretch the bread out a bit and turn it over again if you like.
- Place the bread on a baking sheet lined with parchment paper and let it rest for another 20 minutes. Meanwhile, preheat the oven to 200°C.
- Brush the bread with a little olive oil and bake in the oven for 20 to 30 minutes (depending on the thickness of your roll) until golden brown.