Wild Garlic, Leek & Rye Loaf

As many of you can agree, when the tender leaves of the new season Wild Garlic peek through the soil, there is a rush of inner urgency to cram this fragrant allium into all things consumed. And for good reason, its mild, yet punchy notes waft through your creations, singing of all things green, herbaceous, and full of spring.

This loaf has it all. Carbs, garlic, and nutty rye. The perfect soup dunker


1 Leek, chopped small

1 tbsp Butter

340g Strong White Bread Flour

60g Dark Rye Flour

1 tsp Light Muscovado Sugar

1 tsp Salt

7g Fast Action Yeast

260ml Warm Water

10g Wild Garlic Leaves, finely chopped


1. Begin with the leeks, heat the butter over a medium heat in a sauté pan. Add the leeks, plus a splash of water and cover with a lid. Cook for 10 minutes or so until soft and translucent. Drain off any excess liquid and set aside to cool.

2. Meanwhile, whisk together the flours, sugar, salt, and yeast. Add the water, leeks and garlic and mix with a wooden spoon until no dry patches remain.

3. Knead for 10-15 minutes, or until you have a smooth, elastic dough. Don’t be tempted to add more flour, as the gluten develops it will become less sticky.

1. Place in a lightly oiled bowl and prove until doubled in size (1-2 hours).

2. Knock back the dough and shape into a round or loaf. Turn into a banneton or colander lined with a floured tea towel and prove for another 40 minutes. preheat oven 210C, either preheat a tray or a cloche at this time.

3. When the loaf has risen by about ½. Turn onto a preheated tray, or into a cloche. Bake for 35-45 minutes or until golden and the base sounds hollow.

4. Turn onto a wire rack, allow to cool for the steam to disperse then serve, with all the butter….