Inside a German Bakery: Wild Garlic Baguette

This is not your ordinary baguette. The traditional French baguette would hide in shame at this soigné version. My baker has taken baguettes to a whole new level. He creates a few different varieties of the baguette and believe me each one is a whole different experience.

This one is a special one. It is flavored with wild garlic or ramsons and is made of 100% organic ingredients.



One pays a few cents more for this baguette but it is really worth every bite. Herr Becker bakes this with a mix of white and rye flour, which gives this a wonderful texture, not to mention making it healthier than it's French white counterpart. Then he adds fresh and dried wild garlic leaves to the dough mixture giving the whole bread an incredible flavor. We really enjoy this baguette with barbecued meat and vegetables. However, my favorite way is simply with a nice big bowl of mixed salad and a huge chunk of the baguette ripped off.



Ramsons or wild garlic belong to the Allium family and also goes by the name of bear's garlic. This is because bears dig out the ground to get to the bulbs of the plant.

Wild garlic grows mainly in swampy woodlands and the leaves are used in a variety of different dishes like salads, pesto, or as I do in a wonderful flavored butter - see recipe below.

In Germany it is known as Bärlauch which means bears' leek. This herb has become very popular in German cuisine and one can find so many exciting and very unique dishes using this herb.

A great way to enjoy the Wild Garlic Baguette would be to spread it with a wonderful thick layer of my fantastic Garlic Duo Butter.

Meeta's Garlic Duo Butter

250g butter - at room temperature
Salt
5-6 garlic cloves - crushed
20g wild garlic - finely chopped

Cut the butter in half and place one half in a mixing bowl. Add salt and the fresh crushed garlic to the butter and using a fork, incorporate well.

On some waxed paper spread the garlic butter in a rectangular about 1-2 cm thick.

Place the second half of the butter in another mixing bowl and incorporate the wild garlic leaves and salt as above. Spread this on top of the garlic butter on the waxed paper, giving you two layers.

With the help of the waxed paper roll both layers of the butter into a roll. Place in the fridge to cool and become slightly harder - about 3-4 hours.

This butter is perfect for fresh bread and any barbecued meat. It can be pre-prepared and frozen for up to a month.

Enjoy your week!

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This Post was written by Meeta from What's For Lunch, Honey?