Wild Garlic Pull Apart Bread (Print Version)
# Ingredients:
→ Dough
01 -
750 g wheat flour
02 -
400 ml lukewarm water (35-40°C)
03 -
1 tsp sugar
04 -
42 g fresh yeast (1 cube)
05 -
2 tsp salt
06 -
5 tbsp olive oil
→ Wild Garlic Butter
07 -
200 g soft vegan butter
08 -
40 g wild garlic
09 -
1/4 tsp salt
# Instructions:
01 -
Mix the lukewarm water (35-40°C) with sugar in a bowl. Crumble in the fresh yeast and dissolve by stirring. Let stand in a warm place for 5-10 minutes to activate.
02 -
Combine flour and salt in a large bowl. Add the activated yeast mixture and olive oil, then knead for several minutes until you have a smooth dough. Shape into a ball.
03 -
Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for at least 1 hour. If refrigerated, take out the vegan butter now to soften.
04 -
Wash and dry wild garlic thoroughly. Roughly chop into small pieces. Blend the wild garlic, salt, and softened vegan butter using a hand blender or food processor until well combined.
05 -
Roll out the risen dough into a long rectangle on a floured surface. Spread 3/4 of the wild garlic butter evenly across the dough. Halve the rectangle from the short side, then cut 5-6 cm wide strips from the long side. Roll up each strip and arrange them close together in a greased 21 cm springform pan.
06 -
Preheat oven to 180°C. Place the springform pan in the oven with a baking sheet underneath to catch any dripping butter. Bake for 40-45 minutes until the crust is lightly browned and crisp.
07 -
Brush the hot bread with the remaining wild garlic butter and bake for another 5 minutes. Remove from oven and allow to cool before slicing and serving.
# Notes:
01 -
The wild garlic butter can be stored in the refrigerator for 1-2 weeks or frozen for longer storage.
02 -
For storing extra butter, form it into a roll using cling film or place in an airtight container.