Recipes, re-invented from cooking shows
Wild Garlic Pesto Soda Bread
Prep. Time:
Baking Time:
Total Time:
20 minutes
40 minutes
1 hour
Serves:
1 large loaf (8-10 servings)
Ian's wild garlic pesto soda bread from GBBO Season 6 showcases local sourcing through foraging wild garlic from Cambridgeshire woods just days before baking. The personal connection through foraging adds authenticity and local terroir to bread, while wild garlic (also called ramps in North America) provides more delicate complex flavor than regular garlic with slightly sweet pronounced garlic notes and hint of onion creating vibrant aromatic bread with beautiful green marbling throughout.
Ian's choice of tipo 00 flour very fine Italian flour creates lighter more tender crumb than standard bread flour though all-purpose works well as substitute, while color preservation results from quick baking time and alkaline environment of soda bread helping maintain bright green wild garlic color. Critical technique requires not overmixing as soda bread relies on quick gentle mixing where overworking dough develops gluten creating tough texture, mixing only until no dry flour remains to keep dough soft and slightly sticky. The traditional deep cross scored about half inch deep across top along with flour dusting creates rustic appearance, while optional melted butter brush immediately after baking produces softer crust. Best served warm sliced thick with butter or alongside soups and stews, this spring bread showcases how foraging seasonal ingredients creates connection to place and time making simple soda bread special through local wild garlic transforming ordinary loaf into vibrant aromatic creation celebrating Cambridgeshire woods and Ian's dedication to authentic seasonal baking.
Ingredients
FOR THE WILD GARLIC PESTO:
2 cups packed fresh wild garlic leaves (ramps), roughly chopped
1/2 cup pine nuts, lightly toasted
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
Juice of 1/2 lemon
1/2 teaspoon salt
Freshly ground black pepper
FOR THE SODA BREAD:
3 cups tipo 00 flour (or all-purpose flour)
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups buttermilk
1/2 cup wild garlic pesto (from recipe above)
2 tablespoons honey
FOR FINISHING:
Extra flour for dusting
1 tablespoon melted butter (optional)
Instructions
MAKE THE WILD GARLIC PESTO:
In food processor combine wild garlic leaves, toasted pine nuts, and Parmesan. Pulse until finely chopped. With processor running slowly drizzle in olive oil until mixture forms smooth paste. Add lemon juice, salt, and pepper. Pulse to combine. Reserve 1/2 cup for bread. Store remaining pesto in refrigerator with thin layer of olive oil on top can be used for pasta as spread or with cheese.
MAKE THE SODA BREAD:
Preheat oven to 425°F. Line baking sheet with parchment paper. In large bowl whisk together tipo 00 flour, whole wheat flour, baking soda, and salt. In separate bowl whisk together buttermilk, 1/2 cup wild garlic pesto, and honey until well combined. Make well in center of dry ingredients. Pour in wet ingredients. Using wooden spoon or your hands mix gently and quickly until just combined dough should be soft and slightly sticky. Critical: Do not overmix or bread will be tough. Mix only until no dry flour remains. Turn dough out onto lightly floured surface. With floured hands gently shape into round loaf about 7-8 inches in diameter.
SCORE AND BAKE:
Place loaf on prepared baking sheet. Using sharp knife cut deep cross about 1/2 inch deep across top of loaf. Dust lightly with flour for rustic appearance. Bake for 15 minutes at 425°F then reduce heat to 375°F and continue baking for 25-30 minutes until loaf sounds hollow when tapped on bottom and crust is golden brown. If desired brush with melted butter immediately after removing from oven for softer crust. Transfer to wire rack and let cool for at least 15 minutes before slicing.
Ingredients in tiny quantities
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