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Wild garlic tear-and-share bread
30 m active | 2 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 393
  • Fat about 17g
  • Carbohydrates about 46g
  • Protein about 12g
This is needed
This is needed for 8 people
Dough
  • 500 g half-white flour
  • 1.75 tsp salt
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 3 dl milk water (1/2 milk, 1/2 water)
  • 0.5 cube yeast (approx. 20 g), crumbled
Filling
  • 70 g butter, soft
  • 1 bunch wild garlic, finely chopped
  • 50 g grated Parmesan
To shape
  • 30 g grated Parmesan
To bake
  • 30 g butter, melted
  • a little sea salt
  • 0.5 bunch wild garlic, finely chopped
Tools
  • For a baking tray approx. 28 cm in diameter, lined with baking paper
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Pour in the milky water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Filling
Mix the butter, wild garlic and cheese in a bowl.
To shape
On a lightly floured surface, roll the dough out into a rectangle (approx. 30 x 40 cm). Spread the filling on top. Cut the dough lengthwise into strips approx. 2 cm wide, then cut the strips into pieces. Place the dough pieces on the prepared tray, cover and leave to rise for a further 30 mins. Sprinkle the cheese on top.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 200°C. Combine the butter and wild garlic. Remove the bread from the oven, spread with the wild garlic butter while still warm, season with salt, serve lukewarm or cold.

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