I’ve decided to take a walk on the wild side of baking.
My wife came home yesterday with a small clutch of Ramsons (scientifically known as allium ursinum, sometimes known as ‘bear’s garlic’, ‘gypsy’s onions’ or ‘stinking jenny’, but most commonly referred to as wild garlic).
For these rolls, I’ve used the same basic ingredients I use for our favourite, the Vienna Loaf. The difference being that I’ve added the three ounces of wild garlic leaves and stems to the milk and let it simmer for ten minutes. The result is bread that is beautifully infused with the wild-yet-mild garlic flavour.
The rolls are milk glazed with a sprinkling of rock salt, then baked in a steamy oven to give a thin crisp crust. The crumb is soft and laced with pieces of the sweetly pungent green stuff.
Broad Street Baker 