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Wild Garlic Pullman Sandwich Loaf

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Blooming Ramsons


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For this sandwich bread, a pullman pan, which is basically a loaf pan with a cover, is best for creating the beautiful pain de mie sandwich bread. But if you don’t have a pullman pan, feel free to use a regular loaf pan. Either way the bread will be amazingly delicious.
The beautiful garlic-scented plant is currently in season here and I am going to incorporate that into the rectangular pain de mie bread by adding gently wilted green leaves together with crisp fried onions to the dough. A fun foraging treat that's great for breakfast toasts, sandwiches, French toast or garlic croutons. Of course you can buy wild garlic / ramps in the supermarket or farmer market, but it’s undeniably more satisfying to cook or bake with something that you’ve actually found in the woods.

Wild Garlic Pullman Sandwich Loaf

adapted from here
  • 100 g Wild garlic leaves
  • 2 tbsp Water (for wild garlic)
  • 250 g plain flour
  • 250 g Whole-grain flour
  • 10 g Salt
  • 18 g Fresh yeast
  • 320 ml Water, lukewarm
  • 2 tbsp Honey
  • 2 tbsp Wild garlic infused olive oil
  • 30 g Crispy fried onions
  1. Heat a pan and add the garlic leaves along with two tablespoons of water. The addition of the water to the hot pan creates steam. Add wild garlic leaves, cover with a lid and allow to garlic leaves to wilt for 2 -3 minutes. Remove the leaves from the pan and chop roughly. Set aside to cool.
  2. Mix together the flours and salt in the bowl of your stand mixer fixed with a dough hook. Whisk the yeast with honey into the water. Form a well in the centre of the flour and add in the yeast water and infused olive oil.
  3. Add the chopped garlic leaves and crispy fried onions. Mix all the ingredients together to form a rough dough, about 4 minutes. Increase the speed and knead for 8-10 minutes or until the windowpane effect is achieved.
  4. Turn out the dough on a lightly floured work surface and shape the dough into a ball. Lightly oil the bowl and return the dough ball to the bowl.
  5. Cover with a damp tea towel or wrap in cling film and let it prove for 1-1 1/2 hours until doubled in size.
  6. Lightly grease a 26-28x12x9cm pullman pan with butter. Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a log. Place the dough in the prepared pan, with seam side down, and gently press it into the corners. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour.
  7. Towards the end of the rising time, preheat the oven to 200C/400F. Remove the plastic, and place the cover on the pan. Bake the bread for 35-40 minutes.
  8. Remove bread from the oven and unmold it onto a large wire rack. Cool it top side up about 1 hour before slicing.

© 2022 | http://angiesrecipes.blogspot.com





© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


37 comments:

Brian 1/5/22 00:32

Sounds quite good, it's gotta smell terrific.

[Reply]
babYpose 1/5/22 01:06

Amazing fresh baked bread with flowers spread on from the woods, looks good and delicious..

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Tom 1/5/22 01:11

...I've never heard of a Pullman Sandwich Loaf. From the Pullman Car days?

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J.P. Alexander 1/5/22 04:23

Gracias por la receta. Te mando un beso.

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Kitchen Riffs 1/5/22 07:25

I've been loving all your wild garlic recipes! They're all quite creative, but this one takes the prize, IMO. Really nice -- thanks.

[Reply]
Lola Martínez 1/5/22 09:39

Este pan con sabor suave a ajo, para las que nos gusta, es exquisito. Con él los sandwich quedan perfectos con lo que pongamos de relleno. Bss

[Reply]
yonosoymillenium 1/5/22 11:07

que original con la decoración de flores que le has puesto, esta genial

[Reply]
My name is Erika. 1/5/22 12:29

I love the flecks of green in your bread. It draws my eyes to it. And I think I need a pullman pan. I like the shape of that loaf too. I made your date and macadamia nut bars the other day. They are delicious. I like how they care kind of like a cookie bar, and just enough sweetness from the day. Thanks for sharing the recipe Angie. Happy May to you! hugs-Erika

[Reply]
DEZMOND 1/5/22 13:16

That looks too good! You have eaten so much wild garlic this spring you will cleanse your organism for years LOL

[Reply]
Liz That Skinny Chick Can Bake 1/5/22 13:31

I don't know why I have a pullman loaf pan, but I do!! I need to dust it off now. This bread would sure be delicious for sandwiches---I'm thinking a grilled cheese.

[Reply]
Angie's Recipes 1/5/22 14:38

@Tom A type of bread named after the famous Pullman railway coach of the United States, because the shape of the bread and the shape of the railway car are similar.

[Reply]
Angie's Recipes 1/5/22 14:40

@My name is Erika. I am so happy that you enjoyed the date bar recipe, Erika, and thank you so much for the feedback.

[Reply]
David M. Gascoigne, 1/5/22 14:59

We can count on you for interesting recipes, Angie.

[Reply]
foodtravelandwine 1/5/22 20:50

I'm starting to be jealous about your wild garlic posts ;)......I wish I can try all of them....delicious!!.........Abrazotes, Marcela

[Reply]
Muriel 1/5/22 22:08

Ce pain aux belles saveurs a l'air divin !

[Reply]
Anonymous 1/5/22 23:14

OMG, that looks so damn delicious, Angie!

[Reply]
Anonymous 1/5/22 23:16

OMG, that looks so damn delicious, Angie!
Not sure why its not showing my name. I signed in as Balvinder.

[Reply]
Lowcarb team member 2/5/22 00:00

That certainly looks tasty :)

All the best Jan

[Reply]
Veronica Lee 2/5/22 05:30

I've never heard of a Pullman Sandwich Loaf. Looks amazing!

[Reply]
Gingi 2/5/22 06:29

This looks soooo yummy!!! - http://www.domesticgeekgirl.com

[Reply]
speedy70 2/5/22 09:36

Fantastico, mi immagino il profumino!!!

[Reply]
Anonymous 2/5/22 17:44

I am not familiar with the flower but it looks so inviting and pretty on your bread which looks terrific and I love that it slices for sandwiches.

[Reply]
gluten Free A_Z Blog 2/5/22 17:45

@Anonymous It's judee from Gluten-free A-z - I don't know why it came up anonymous.

[Reply]
DeniseinVA 2/5/22 19:06

That looks wonderful and so pretty with the flowers. Thanks for another great recipe Angie . This is Denise from An English Girl Rambles :)

[Reply]
Cooking Julia 2/5/22 23:56

Your pictures are so beautiful!

[Reply]
Marissa 3/5/22 01:51

That wild garlic really is so beautiful, Angie! I love that the flowers are edible too. This bread is a must try if I can get my hands on some of this variety of garlic.

[Reply]
Noob Cook 3/5/22 13:10

The edible flowers is such a beautiful touch to the thickly sliced bread!

[Reply]
Choclette 3/5/22 18:32

Love this. As you know I'm a big fan of wild garlic, especially if you've foraged it yourself. It's actually really hard to buy here, so I'm impressed you can get yours in the supermarket.

[Reply]
Yvonne @ Fiction Books Reviews 3/5/22 23:46

Looks, sounds and probably smells amazing - and 'pain de mie' sounds much nicer than a plain old 'sandwich loaf' :)

[Reply]
tigerfish 4/5/22 01:06

Yippee, savory sandwich loaf! :p I can just nibble the sandwich plain as it is already so flavorful

[Reply]
thepaintedapron.com 4/5/22 15:04

Beautiful photos, and the bread sounds amazing!

[Reply]
Dawn @ Words Of Deliciousness 5/5/22 01:21

The bread looks delicious. I agree it is fun to use ingredients that you have grown or picked fresh.

[Reply]
Raymund 5/5/22 04:41

This looks really good, I bet the taste would be awesome too

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