Recipes, re-invented from cooking shows

Wild Garlic Pesto Soda Bread

Name: Wild Garlic Pesto Soda Bread
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

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)...

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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)

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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.