Vegan Wild Garlic Pull Apart Bread
Portionen: 1 bread
Preis pro Portion: 2,50 e
Dough
- 750 g wheat flour
- 400 ml water, lukewarm
- 1 tsp sugar
- 42 g fresh yeast, corresponds to 1 cube
- 2 tsp salt
- 5 tbsp olive oil
Wild Garlic butter
- 200 g vegan butter, soft
- 40 g wild garlic
- 1/4 tsp salt
Vegan Wild Garlic Pull Apart Bread
For the dough, first mix the lukewarm water (only around 35-40 degrees Celsius) and the sugar. Crumble in the yeast and dissolve by stirring. Let stand in a warm place for about 5-10 minutes to activate the yeast.
Put the flour and salt in a bowl. Add the yeast mixture and olive oil and knead everything into a smooth dough for a few minutes. Shape the finished dough into a large ball. Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for at least 1 hour. Now also prepare the wild garlic butter or put it out of the refrigerator so that it can become soft.
Roll out the dough into a long rectangle on a floured work surface and brush with 3/4 of the soft wild garlic butter. Halve the rectangle from the short side. Then cut from the long side into strips approx. 5-6 cm thick and roll them up. Don't worry, you don't have to work exact here. Place the dough rolls close together in a greased springform pan (we use one with a diameter of 21 cm). Below you can find pictures of these steps.
Preheat the oven to 180 degrees Celsius. Since springform pans are usually not completely tight, place a pan underneath in the oven to catch any melting fat. Bake the wild garlic bread for about 40-45 minutes until the crust is lightly brown and crispy. Brush the bread with the rest of the wild garlic butter and bake for another 5 minutes.
Take out of the oven and let cool down before cutting.
Wild Garlic butter
Wash wild garlic and spin dry. Roughly cut into small pieces with a knife.
Mix the wild garlic, salt and the softened butter (in small pieces) either in a tall, narrow container with a hand blender or in a food processor. Like this it can be used for the recipe.
If you make more butter and want to keep it: put the vegan wild garlic butter in a clean container or form a roll in cling film. The wild garlic butter can be kept in the fridge for at least 1-2 weeks. But it can also be frozen wonderfully.