Wild Garlic Buns

Nothing says spring quite like that unmistakable scent of Bärlauch or bear leek in English, aka wild garlic or ramson, in the woods! According to folklore, when bears break hibernation, they will gorge themselves on wild garlic to help detoxify their bodies and regain their strength. In this wild garlic bread, I’ve combined it with a moist yeast dough. Crispy on the outside, soft and moist on the inside – that’s exactly how bread should taste. The wonderful aroma when the bread comes fresh out of the oven is simply amazing.


60 g Wild garlic without the stalk, chopped 500 g All purpose flour 7 g Instant dry yeast 1 tsp Sugar 1 tsp Sea salt 300 ml Water, lukewarm 50 ml Olive oil 1 Small egg, beaten 1 tbsp Sesame seeds

Wash the wild garlic leaves and thoroughly and dry them. Finely chop the wild garlic and set aside.
Mix the flour, dry yeast, sugar and salt in the bowl of your mixer. Add in chopped wild garlic and toss together. This ensures the wild garlic is evenly distributed throughout the dough. Add in water and olive oil. Mix with a dough hook until you have a smooth dough, 8-10 minutes. Cover and leave the dough to rise in the bowl for an hour until doubled in volumn.
Turn the dough out on a lightly floured work surface and divide the dough into 7-9 pieces. Shape each piece into a ball. Place them on a large baking tray lined parchment paper. Cover with a clean tea towel. Set aside on your kitchen counter and proof for 45 minutes.
Preheat the oven to 200C/400. Place a heatproof tray filled with water at the bottom of the oven.
Brush the buns with beaten egg and sprinkle some sesame seeds on top. Bake on the middle shelf of the preheated oven for 28-32 minutes until golden brown.