A while ago – on one of our weekend trips out of the city – my boyfriend and I collected a lot of wild garlic leaves. They grow like weed in the woods around Vienna and if you pick them early in the year there’s no change of falsely picking the poisonous but pretty lily of the valley.


Since I made last year butter and pesto and risotto, I was soul-searching for a new recipe. Since I re-made the wild garlic butter this year, I thought why not make a wild garlic bread to go with it?

All you need is:
– 500 g wholegrain flour
– 20 g of fresh yeast
– 300 g warm water
– 2 Tbsp olive oil
– 1 Tbsp sugar
– 1 tsp salt
– 1 handful of wild garlic leaves

Chop the wild garlic leaves roughly. Put the flour in a bowl and make a hole. Add the rest of the ingredients in it. Let it rest for 30 mins. Mix well. Rest for another 30 mins. Preheat the oven to 200 °C. Line a baking tray with baking paper. Form a bread and sprinkle with water and dust with a tablespoon of flour. Let it rest for another 30 mins while the oven gets to baking temperature. Put the bread into the oven and bake for 30 – 40 mins.


Through the heat the wild garlic looses a lot of it tastes which makes it milder and more appropriate to eat with friends and colleagues – but naturally it’s more of a bread for savoury toppings. How about the wild garlic cream cheese? I tell you it tastes delicious!

Fresh wild garlic bread – use wild herbs for some seasoning

For the freshly (still slightly warm) bread I just added a little butter, parsley and salt. The simple things are most of the times the best ones.

Now. Carry on!