Quick Wild Garlic Loaf

This aromatic bread gets its distinctive flavour from the addition of finely chopped wild garlic, which not only adds a fantastic, mild, and sweet garlicky flavour to the loaf, but it is also a nutrient-dense "superfood" with numerous health benefits. With spelt flour, milk and Parmigiano Reggiano, it turns out wonderfully hearty and moist. Best of all: it requires no yeast at all and can be mixed together with baking powder in just a few minutes. Whether for breakfast, as a side dish for a barbecue, or simply spread with butter – this quick bread is a real treat for all wild garlic fans!


50 g Wild garlic, chopped 400 g White spelt flour 1 package / 15 g Baking powder ½ tsp Sea salt 300 ml 3.5% milk, at room temperature 1 Medium egg, at room temperature 50 ml Olive oil 60 g Parmigiano Reggiano, grated 2 tbsp Pine nuts

Preheat the oven to 200C/400F. Line a 22-24 cm loaf tin with parchment paper.
Wash the wild garlic and pat dry. Then chop it roughly.
Sift the white spelt flour, baking powder and salt in a mixing bowl. Add in chopped wild garlic and toss everything together. Add in milk, egg, olive oil and grated Parmigiano Reggiano and mix together with a spatula or spoon until just combined.
Pour the batter into the prepared loaf tin and smooth the surface. Sprinkle the surface with pine nuts and press in slightly.
Bake in the preheated oven for about 35 minutes until golden brown. Remove from the oven, leave to rest for 5 minutes before turning out of the tin. Leave to cool slightly on a wire rack to cool down.

9 comments:

Linda's Relaxing Lair 23/4/26 01:05: This comment has been removed by the author.
Linda's Relaxing Lair 23/4/26 01:06: This looks amazing.
foodtravelandwine 23/4/26 02:24: I would love to have wild garlic to make this bread!......delicious!!...I posted in Instagram the type of flour I used in Lepinje Bread, the one you aske d me for.....I'm behind in Instagram since I've been quite busy......Abrazotes, Marcela
Ruby Rose and the Big Little Angels 3 23/4/26 04:06: I wish my stomach could still handle garlic
Raymund | angsarap.net 23/4/26 04:35: It’s hearty, it’s fragrant, it’s fast… basically the perfect wild garlic flex. Love it
Tandy (Lavender and Lime) 23/4/26 05:38: This would not last long in my house!
DeniseinVA 23/4/26 06:06: Very appetizing Angie. I am always grateful for the variety of recipes you share.
Margaret D 23/4/26 06:47: Love the look of that, Angie.
Lola Martínez 23/4/26 07:45: Que aspecto tan apetecible tiene ese pan, no parece necesitar ni acompañamiento y un delicioso sabor lo hará inconfundible.