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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.
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
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Place room temperature buttermilk, yeast and sugar in mixing bowl and mix. Leave everything to let the yeast dissolve.
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Add all other ingredients and knead the dough for 4 minutes.
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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.
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Then fold the dough over itself a few times in the bowl with wet hands and put the loaf in a proofing basket.
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In the meantime wash wild garlic very well, shake it and place it in a large colander to drain.
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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
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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).