German Wild Garlic Bread – No Knead

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Try this easy recipe for No Knead German Wild Garlic Bread! It is made in a pot using spelt flour and is so good served still warm slathered in butter or wild garlic dip. Vegan version included. If wild garlic isn’t in season you could use spinach or parsley instead. Jump to Recipe

In Germany, wild garlic season has just started. A good reason to share with you this easy recipe for German wild garlic bread! It’s very similar to my no-knead cranberry walnut bread, one of the popular bread recipes on this blog. The only difference is that this recipe uses wild garlic leaves instead of dried fruits and nuts and is made with spelt flour. It tastes insanely delicious directly from the oven. But you can also make it ahead of time.

Baking with spelt flour

Spelt flour is widely used in German Baking. It is a versatile baking ingredient that is actually quite light and airy, lending a compelling nutty flavor and light sweetness to baked goods like breads and cakes.  Spelt is more flavorful than bread wheat and easier to digest. Try it! 

German wild garlic bread – no kneading & baked in a pot

I love baking bread in a pot and am excited every time I take the lid off the pot. 

The simple spelt flour bread convinces with a wonderfully crisp crust, a fluffy, light crumb with a pleasantly subtle wild garlic aroma and a wonderful scent. Simply a pleasure especially paired with butter. But cream cheese or cold cuts also taste very good on this wild garlic bread.

If you have never used wild garlic in bread, you should try the bread recipe!  Baking bread in a pot is really a wonderful thing, it always works without any problems and is therefore the perfect recipe for bread baking beginners.

All you need is a cast-iron or enamel pot and then you can start baking bread. The work and time required for this recipe is very low and it all goes very quickly.

If you want to prepare the dough the night before you need to use less yeast and then it is recommended to store the dough in the fridge overnight. You can then put the bread straight into the oven the next morning.

But even if you don’t have time for the overnight proof and have decided to leave the dough to proof only a short time I can tell you that the bread still tastes excellent. Crispy on the outside and sooooooooo juicy, soft and soft on the inside!

How to make wild garlic bread in a pot:

Place room temperature buttermilk, yeast and sugar in mixing bowl and mix. Leave everything to let the yeast dissolve.
Add all other ingredients and knead the dough for 4 minutes.

Then pour the dough into an oiled bowl and let it rise for either 1 hour (with 25 g yeast) or overnight (approx. 12-14 hours, 8 g yeast). Store refrigerated (fridge) overnight.
Then fold the dough over itself a few times in the bowl with wet hands and put the loaf in a proofing basket.

Meanwhile, you preheat the oven with the pot with lid on. After the resting time, take the hot pot out of the oven and transfer the dough straight out of the basket into the hot pot. Put the lid on and place in the oven for about 50 minutes. At 240 degrees C  / 430 F you bake the loaf with the lid for 30 – 35 minutes. Then another 10 minutes at 200 degrees – 400 F in the oven without the lid. Check it so the bread doesn’t get too dark

Then take the pot out of the oven, remove the lid and enjoy.

How to store homemade bread? 

I store my bread in a large brown paper bag. A ziplock bag works too but it will soften the crust a lot.

If there are leftovers, just peel the crust off and cut the inside of the bread into cubes. Leave cubes on the counter overnight and in the morning you have flavorful croutons that you can fry in butter if needed. I usually keep them like that and grind them to make breadcrumbs

Can I also bake the recipe with dry yeast?

Sure. When converting, 1 packet of dry yeast (7g = half a fresh yeast cube (21g). For overnight fermentation, 4 g of dry yeast, i.e. half a pack, is sufficient. Without overnight proofing, you take 8 g ( 1 3/4 tsp) dry yeast.

Tips: 

• Do you have problems transferring the dough from the proofing basket into the hot pot without an accident? Sometimes the dough gets stuck to the basket wall. But that’s no problem at all, it might just mess with the optics. That’s why I first tip the dough out of the proofing basket onto a sheet of baking paper and let both glide into the pot together.
• For the vegan version without milk, you bake the bread with vegan buttermilk. I attached the recipe in the notes section of the recipe card 
• It is recommended to lengthen the bulk fermentation (first rise) for spelt doughs and to decrease the proofing time (final rise). Spelt dough has less stability than wheat dough. If you leave it to proof for too long in between shaping and baking the loaf, the dough might run wide and you will end up with a flatbread.
•  wash wild garlic very well, shake it and place it in a large colander to drain before chopping

For more German Wild Garlic recipes, try my Wild Garlic Dumplings aka Wild Garlic Spätzle or my German Wild Garlic Bread! 

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No Knead German Wild Garlic Bread

Try this easy recipe for No Knead German Wild Garlic Bread! It is made in a pot, used spelt flour and is so good served still warm slathered in butter or while garlic dip. If wild garlic isn’t in season you could use spinach or parsley instead.

Course bread, Breakfast, side, Snack

Cuisine German

Keyword no knead garlic bread, wild garlic bread

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 12

Calories 230 kcal

Ingredients

• 375 g buttermilk 1 1/2 cups - or vegan alternative - see notes
• 8 g fresh yeast for overnight fermentation OR 25 grams for 1 hour leavening time
• 1.5 tsp sugar
• 320 g spelt flour 630 about 3 cups
• 230 g wheat flour 550 about 2 cups
• 30 grams olive oil 2 tbsp
• 2.5 tsp salt or wild garlic salt
• 20-25 wild garlic leaves chopped into small pieces

Instructions

1. Place room temperature buttermilk, yeast and sugar in mixing bowl and mix. Leave everything to let the yeast dissolve.
2. Add all other ingredients and knead the dough for 4 minutes.
3. Then pour the dough into an oiled bowl and let it rise for either 1 hour (with 25 g yeast) or overnight (approx. 12-14 hours, 8 g yeast). Store refrigerated (fridge) overnight.
4. Then fold the dough over itself a few times in the bowl with wet hands and put the loaf in a proofing basket.
5. In the meantime wash wild garlic very well, shake it and place it in a large colander to drain.
6. Meanwhile, you preheat the oven with the pot with lid on. After the resting time, take the hot pot out of the oven and transfer the dough straight out of the basket into the hot pot. Put the lid on and place in the oven for about 50 minutes. At 240 degrees C  / 430 F you bake the loaf with the lid for 30 - 35 minutes. Then another 10 minutes at 200 degrees - 400 F in the oven without the lid. Check it so the bread doesn't get too dark
7. Then take the pot out of the oven, remove the lid and enjoy.

Recipe Notes

For vegan buttermilk

375 g / ml soy milk
3 tbsp lemon juice
Pour the lemon juice into a bowl and add the soy milk. Leave for about 2-3 minutes, then the milk will thicken (curdle).