Vegan Wild Garlic Pull Apart

This vegan wild garlic pull-apart bread transforms simple ingredients into a showstopping centerpiece that will have everyone reaching for seconds. The soft, fluffy layers infused with homemade wild garlic butter create an irresistible aroma that fills your kitchen and delights your taste buds.

I created this recipe during early spring when wild garlic carpets our local woods. The first time I served it at a family gathering, my brother who typically avoids plant-based dishes took three servings before asking for the recipe.

Ingredients

• Dough: 750 g wheat flour provides structure and that classic bread texture
• 400 ml lukewarm water: Activates the yeast properly without killing it
• 1 tsp sugar: Feeds the yeast to jumpstart fermentation
• 42 g fresh yeast: One full cube ensures reliable rising every time
• 2 tsp salt: Enhances flavors and controls yeast activity
• 5 tbsp olive oil: Adds richness and helps create a tender crumb
• Wild Garlic Butter: 200 g vegan butter soft enough to spread but not melted
• 40 g wild garlic: Gives that beautiful color and distinctive garlicky flavor
• 1/4 tsp salt: Balances the flavors perfectly

Step-by-Step Instructions

Prepare the Yeast Mixture:

Combine lukewarm water around 35-40°C with sugar in a small bowl. Crumble the fresh yeast cube into this mixture and stir until completely dissolved. Allow it to sit in a warm spot for 5-10 minutes until it becomes frothy and active. This step is crucial as it ensures your yeast is alive and ready to work its magic.

Create the Dough Base:

Place flour and salt in a large mixing bowl and whisk briefly to combine. Pour in the activated yeast mixture and olive oil. Using your hands or a stand mixer with a dough hook, knead for 5-8 minutes until the dough becomes smooth and elastic. It should pull away from the sides of the bowl but still feel slightly tacky.

First Rise:

Shape the dough into a ball and place it back in the bowl. Cover with a damp kitchen towel to prevent the surface from drying out. Leave in a warm, draft-free location for at least one hour until doubled in size. While waiting, prepare your wild garlic butter or allow store-bought to soften at room temperature.

Prepare the Wild Garlic Butter:

Wash wild garlic leaves thoroughly and dry completely using a salad spinner. Roughly chop the leaves into small pieces. Combine the soft vegan butter, chopped wild garlic, and salt in a food processor or tall container with an immersion blender. Process until smooth and vibrant green with small flecks of wild garlic visible throughout.

Shape the Pull-Apart Bread:

On a lightly floured surface, roll the risen dough into a large rectangle approximately 35×25 cm. Using a spatula, spread three-quarters of the wild garlic butter evenly across the entire surface, reaching all the way to the edges. Cut the rectangle in half from the short side, then slice each half into 5-6 cm wide strips from the long side.

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Wild garlic holds a special place in my cooking because it signals the arrival of spring. My first encounter with it was during a woodland walk where I noticed its distinctive aroma before seeing its broad green leaves. Every year since, I mark the season by harvesting just enough for a batch of this bread, respecting nature by taking only what I need.

Baking and Finishing

Preheat your oven to 180°C and place an empty baking sheet on the lower rack to catch any butter that might leak from the springform pan. Bake the assembled pull-apart bread for 40-45 minutes until the top becomes golden brown and crusty. The bread should sound hollow when tapped on the bottom.

Make-Ahead Options

You can prepare the wild garlic butter up to two weeks in advance and store it in the refrigerator. For longer storage, form it into a log, wrap in parchment paper and freeze for up to three months. The dough can also be prepared the day before and allowed to rise slowly in the refrigerator overnight, which actually develops more complex flavors.

Seasonal Adaptations

When wild garlic is out of season, this recipe works beautifully with other herbs. Try basil and sun-dried tomatoes in summer, rosemary and olives in fall, or spinach and nutritional yeast any time of year. The technique remains the same, only the flavor profile changes to match seasonal availability.

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This bread is a stunning centerpiece that's surprisingly easy to make. It brings both flavor and a touch of springtime magic to your table.

Frequently Asked Questions

→ Can I use dried herbs instead of fresh wild garlic?

Fresh wild garlic provides the distinctive flavor and aroma that makes this bread special. If unavailable, substitute with 3-4 tablespoons of chopped fresh chives mixed with 2-3 minced garlic cloves. Dried herbs won't provide the same vibrant flavor, but in a pinch, you could use 1-2 tablespoons of dried chives with 1 teaspoon of garlic powder.

→ How can I tell when the bread is properly baked?

The bread is done when the crust is lightly browned and crispy, typically after 40-45 minutes. If you tap the top, it should sound hollow. The internal temperature should reach about 190°F (88°C) if you're using a thermometer. The final 5-minute bake after brushing with butter adds extra flavor and color.

→ Can I prepare this bread ahead of time?

You can prepare the dough and wild garlic butter a day ahead. Let the dough rise slowly in the refrigerator overnight (this actually improves flavor), then bring to room temperature before shaping. Alternatively, shape the entire bread and refrigerate unbaked for up to 12 hours, then bring to room temperature for about 30 minutes before baking.

→ What size springform pan works best?

The recipe recommends a 21cm (approximately 8-inch) diameter springform pan. If using a different size, adjust accordingly - a larger pan will yield a flatter bread requiring less baking time, while a smaller pan will create a taller bread needing more time to bake through completely.

→ What can I serve with wild garlic pull apart bread?

This savory bread pairs beautifully with soups, particularly tomato or vegetable varieties. It also makes an excellent accompaniment to salads or pasta dishes. For entertaining, serve alongside vegan dips like hummus or baba ganoush. The bread is substantial enough to be enjoyed on its own as an appetizer or snack.

→ Can I freeze leftover wild garlic butter?

Yes, wild garlic butter freezes excellently. Form it into a log using plastic wrap or portion it into an ice cube tray for convenient future use. Frozen wild garlic butter will maintain good quality for up to 3 months. It's perfect for flavoring vegetables, pasta, or making garlic bread at a moment's notice.