Tear’n’Share Wild Garlic Bread

Tear’n’Share Wild Garlic Bread

Print

byPrepared by Tara Walker for Oriel Sea Salt

of Co. Louth

Share this fabulous Wild Garlic Bread with Wild Garlic Flavoured Oriel Smoked Sea Salt amongst friends or family and get your taste buds flowing! Or Read More
Share:
Prep Time

110 Minutes

Cooking Time

40 Minutes

Serves

4-6 People

Ingredients

  • 650g strong white flour
  • 1 teaspoon Natural Oriel Sea Salt
  • 1 tablespoon sugar
  • 14g pack fast acting yeast (2 x 7 g packs)
  • 3 tablespoon olive oil
  • 350-400ml lukewarm water
  • Wild Garlic Salt (see below to make from scratch yourself)
  • 1 egg, whisked
  • 1 tsp Oriel Smoked Sea Salt
  • About 10 Wild Garlic Leaves, 6 sliced,

Method

Put the flour and salt into a large bowl, add the sugar, salt and yeast, keeping the yeast away from the salt.

Make a well in the centre, add the oil and water.

Gradually work into the flour to make a soft dough.

Sprinkle over a little flour if the mixture feels too sticky, but make sure it is not too dry- the dough should be pliable and smooth.

Transfer the dough to a lightly floured work surface, knead for 10 minutes (sprinkling a little flour on when needed) until the dough is smooth and stretchy (soft but elastic).

Cover with cling film and let rise in warm spot until doubled in volume, about 1 to 1½ hours.

Sprinkle the 6 sliced leaves of wild garlic into the dough and ensure they are buried in.

Pull pieces of the dough off and shape into balls by rolling between your hands.

Place the balls of dough into a round cake tin in a circle, placing one in the middle( I found a spring release 9” or 23 cm tin useful to do this) and leave for another 10-15mins to allow to rise.

Preheat the oven to 220˚C / 200˚C Fan / Gas 6.

Brush a little egg on top of each roll and some of the wild garlic flavoured salt*.

Bake for 15-20 mins or until they are golden brown.

To make the Wild Garlic Salt, dry out the leaves by placing in an oven at 100˚C for 2 hours.

Combine with 1 tsp of Smoked Teelings Oriel Sea Salt in a pestle and mortar.

Note: To make the Wild Garlic Salt, dry out the leaves by placing in an oven at 100˚C for 2 hours. Combine with tsp of Smoked Teelings Oriel Sea Salt in a pestle and mortar.

You may also like

  • Achill Lamb & Rosemary Sausage Harissa Bean Stew

    The Calveys are farming their own 100% pure bred strain of the early Mayo Blackface since 1856, and ewes are descendants of the original flock.
  • Kylemore Chocolate & Orange Scones

    It’s no wonder that Kylemore Abbey is one of the West of Ireland’s most popular tourist attractions, this stunning country style manor, located in Connemara, Co. Galway proclaims the beauty, romance and sophistication of the Victorian era. Its fascinating...
  • Traditional Roast Beef Dinner

    The suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history...