Saved! Thirty minute wild garlic bread.

What to do?  Soup is made, we are nearly ready to eat, and no bread!  What can you do when you have run out of the staff of life but have not got time for kneading, proving and waiting? Soda bread!!

This quick easy bread is flavoured with the Wild Garlic seeds we preserved back in spring 2012. You might remember tasting some on one of our foraging day courses or even making some on a weekend course.

If you don’t have any Salted wild garlic seeds you could add 1tsp of dried herbs and 10g salt instead.

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Quick Wild Garlic Loaf

You can prepare this bread in 5 minutes and then bake it for 25 … It’s that easy!

  • 500g (1lb 2oz) Plain Flour, + 1 tbsp for dusting
  • 4 rounded tsp of salted wild garlic seeds (seeds and salt)
  • 4 tsp baking powder
  • 300ml milk

Preheat the oven to 200 degrees C / gas mark 6

In a large bowl mix together all the dry ingredients. Then add the milk and mix thoroughly. Knead the dough for just a minute (no more than 1 minute!!! You do not want to overwork the dough or it will be tough) then cut it in half and make in to two rounds approximately 5cm tall. Cover the loaves all over with the remaining flour and place on a baking sheet.  Now cut crosses in to the loaves almost through to the bottom and stab lightly all over.

Bake in the oven for 25 minutes, test by tapping the bottom of the loaf, it should sound hollow. Perfect hot from the oven, buttered and served with a steaming bowl of soup.

If you want to know more, we are running a bread baking course in our woodland kitchen in May. Our tutor for the day Tom Baker knows more about bread than anybody we’ve come across and he’s a great teacher! This is going to be an inspirational day that we are looking forward to very much.

On another note! If you want something to display and slice your artisan bread on! I have been making wooden food boards and platters for some time and many of our customers have bought one as a useful memento of their time with Taste the wild.  This year Chris has become involved as well and has been hand carving the Taste the wild branding into some of the boards.  These new carved boards as well as the original plain ones will be available in our web shop soon!

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Salted wild garlic seeds.

In our mind the best way of preserving wild garlic for all year round use. Here’s how you should do it later in the year.

Salt wild garlic seeds in spring: May – June depending where in the country you live. After the flowers have gone the round green seeds can be seen in their place. Collect them off the stems and dry with a tea towel. Now layer them in a jar with sea salt flakes, start with salt then alternate the layers finishing with salt. The salt will draw out brine from the garlic for the first couple of months, which you should drain off. The seeds can be eaten straight away and will keep for at least a year. Use them raw or cooked, they are especially good in bread.

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