{"id":21653,"date":"2022-03-19T07:47:53","date_gmt":"2022-03-19T13:47:53","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/?p=21653"},"modified":"2022-03-25T09:32:16","modified_gmt":"2022-03-25T15:32:16","slug":"german-wild-garlic-bread-no-knead","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/german-wild-garlic-bread-no-knead\/","title":{"rendered":"German Wild Garlic Bread – No Knead"},"content":{"rendered":"

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\u2019t in season you could use spinach or parsley instead. Jump to Recipe<\/a><\/p>\n

\"German<\/p>\n

In Germany, wild garlic season has just started. A good reason to share with you this easy recipe for German wild garlic bread! It\u2019s very similar to my no-knead cranberry walnut bread<\/a>, 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.<\/p>\n

Baking with spelt flour<\/h2>\n

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. <\/strong>Try it! <\/p>\n

German wild garlic bread – no kneading & baked in a pot<\/h2>\n

I love baking bread in a pot and am excited every time I take the lid off the pot. <\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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!<\/p>\n

\"a<\/p>\n

How to make wild garlic bread in a pot:<\/h2>\n

Place room temperature buttermilk, yeast and sugar in mixing bowl and mix. Leave everything to let the yeast dissolve.
\nAdd all other ingredients and knead the dough for 4 minutes.<\/p>\n

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.
\nThen fold the dough over itself a few times in the bowl with wet hands and put the loaf in a proofing basket.<\/p>\n

\"wild<\/p>\n

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<\/p>\n

Then take the pot out of the oven, remove the lid and enjoy.<\/p>\n

How to store homemade bread? <\/span><\/h2>\n

I store my bread in a large brown paper bag. A ziplock bag works too but it will soften the crust a lot.<\/p>\n

If there are leftovers,<\/strong> 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<\/p>\n

Can I also bake the recipe with dry yeast?<\/h2>\n

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.<\/p>\n

Tips: <\/h2>\n