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No Knead German Wild Garlic Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 73 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes (short fermentation) or 12-14 hours including overnight rise
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: German
  • Diet: Vegetarian

Description

This No Knead German Wild Garlic Bread is a flavorful and rustic homemade loaf, made easy with minimal kneading and enriched with fresh wild garlic. The bread is prepared with a blend of spelt and wheat flours, and slow-fermented either overnight or in a shorter period using more yeast. Baked in a covered pot to create a perfect crust, this aromatic bread is perfect for springtime meals and pairs beautifully with a variety of dishes.

Ingredients

Wet Ingredients

  • 375 g buttermilk (1 1/2 cups – or vegan alternative)
  • 30 grams olive oil (2 tbsp)
  • 8 g fresh yeast for overnight fermentation OR 25 g fresh yeast for 1 hour leavening time
  • 1.5 tsp sugar

Dry Ingredients

  • 320 g spelt flour 630 (about 3 cups)
  • 230 g wheat flour 550 (about 2 cups)
  • 2.5 tsp salt or wild garlic salt

Herbs

  • 20-25 wild garlic leaves (chopped into small pieces)

Instructions

  1. Dissolve Yeast: Place room temperature buttermilk, fresh yeast, and sugar into a mixing bowl and stir to combine. Leave the mixture to rest so the yeast can dissolve and activate.
  2. Mix Dough: Add the spelt flour, wheat flour, salt (or wild garlic salt), chopped wild garlic leaves, and olive oil to the bowl. Knead the dough thoroughly for about 4 minutes until ingredients are well incorporated.
  3. First Rise: Transfer the dough into an oiled bowl and cover. Let it rise either for 1 hour with 25 g yeast or refrigerate overnight (12-14 hours) with 8 g yeast for slow fermentation.
  4. Shape and Fold: After rising, wet your hands and gently fold the dough over itself a few times within the bowl. Then place the dough into a proofing basket to shape it further.
  5. Prepare Wild Garlic: Wash the wild garlic leaves thoroughly, pat them dry or shake off excess water, and drain in a large colander to ensure they are dry before use.
  6. Preheat Oven and Pot: Place a heavy pot with lid into the oven and preheat to 240°C (430°F). Once hot, carefully remove the pot, transfer the dough directly from the proofing basket into the pot, cover it with the lid, and place it back in the oven.
  7. Bake Covered: Bake the bread with the lid on for 30-35 minutes at 240°C (430°F) to create steam and develop a crust.
  8. Bake Uncovered: Remove the lid and continue baking for another 10 minutes at 200°C (400°F) to brown and crisp the crust further. Keep an eye to prevent over-browning.
  9. Cool and Serve: Carefully remove the pot from the oven, take the bread out, let it cool slightly, and enjoy this aromatic wild garlic bread fresh.

Notes

  • You can substitute buttermilk with a vegan alternative such as oat or almond milk mixed with lemon juice or vinegar.
  • If opting for overnight fermentation, use less yeast (8 g) and refrigerate the dough to develop flavor.
  • Wild garlic leaves should be fresh and well washed to avoid grit in the bread.
  • Using a preheated pot mimics the effect of a steam oven, ensuring a crispy crust without professional equipment.
  • Adjust baking times according to your oven’s behavior, especially if using fan/convection mode.

Find it online: https://slsrecipes.com/no-knead-german-wild-garlic-bread-recipe/