This Wild Garlic, Cheese & Walnut Sourdough is made with my Classic Sourdough Bread recipe, with wild garlic, walnuts & truffle cheese added.
A Fabulous Seasonal Savoury Easter Bread
Today’s recipe for Wild Garlic, Cheese & Walnut Sourdough is my offering as an Easter Bread Loaf. It’s made with my basic Classic Sourdough Bread made Easy recipe, with wild garlic, walnuts and the most amazing truffle cheese added.
I realise that not everyone can get their hands on truffle cheese, but if you can, then you will be rewarded with the most amazing flavours in a loaf of bread.
Obviously, wild garlic isn’t available all year round, but when it it is in season, it adds a wonderful flavour to this rustic boule. When it’s not in season, you can use chopped chives and diced garlic cloves, or even add a tablespoon of wild garlic pesto, if you have any to hand.
You CAN dry and freeze wild garlic too, so there are plenty of options to add this wonderfully pungent leaf.
By the same token, truffle cheese may be hard to source too, but, many cheesemakers are offering truffle cheese now. I used Snowdonia Cheese Company “Truffle Trove” cheese, which is an extra mature Cheddar enriched with delicate Black Summer truffle.
The truffles used in this cheese are sourced from Italy, where for centuries they’ve grown in the sun-drenched ground beneath the holm oaks and hazelnut trees.
These rare and delicious delicacies must be foraged with great skill and are prized throughout the world. And, the flavour of the cheese and truffles really adds to the exceptional flavours in this bread.
The added walnuts are the icing on the cake, so to speak, adding an essential crunch and warmness to this loaf of bread. Serve this with a charcuterie and cheese board, with chutney, pickles, nuts and fresh fruit for a dinner party cheese course, or for a romantic weekend supper, with some soft and mellow red wine.
I hope you will try this wonderful recipe for Wild Garlic, Cheese & Walnut Sourdough, it’s fabulous when served warm with a drizzle of extra virgin olive oil, or salted butter, as well as being utterly sublime when toasted.
Notes and Substitutions
- I have recently experimented with the cold oven method, and it works like a dream. At step 7, place the bread into the pot and into a cold oven, then set the temperature for 230C/450F/Gas mark 8 and bake for 1 hour. Again, if you want a darker crust, take the lid off and bake for a further 5 to 10 minutes extra.
- When wild garlic is not in season, use chopped chives and garlic cloves.
- If you cannot get hold of truffle Cheddar, use extra mature Cheddar, or any other vintage or mature hard cheese.
- You can use other nuts, such as pecans, hazelnuts or almonds in place of walnuts.
- For an extra truffle flavour, or if you cannot get truffle cheese, add 2 tablespoons truffle olive oil and reduce the water by 30mls.
- For bread buns, turn out the dough in the morning onto a well floured board, and divide the dough into 8 to 12 even sized balls. Place them on a line baking tray, you may need 2 baking trays, and bake as above but for 15 to 20 minutes, until well-risen and golden brown.
More Bread Recipes
- Cheese, Red Pepper Pesto & Walnut Babka
- Eight Grain Cheese & Onion Sourdough Wreath
- How to make a Sourdough “Focaccia Garden”
- Sourdough Pizza Bread Rolls
More Wild Garlic Recipes
- Sourdough Cheese & Wild Garlic Scones
- Wild Garlic & Three Cheese Tomato Tart
- Whole Roast Cauliflower Cheese with Wild Garlic
- Wild Garlic and Blue Wensleydale Tart
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- Wild Garlic and Walnut Pesto
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Recipe for Wild Garlic, Cheese & Walnut Sourdough
- 1 quantity of Classic Sourdough Bread (Recipe posted on Lavender & Lovage)
- 250g grated or crumbled Truffle Cheddar cheese
- 80g roughly chopped walnuts
- 30 wild garlic leaves, finely diced
1. Using the ingredients for my classic sourdough bread recipe: 2 to 3 hours before you want to start your sourdough bread, take the starter out of the fridge and feed it with 40g filtered water and 40g strong white bread flour. Mix well, cover with cling film (or a shower cap) and set to one side to start working. After 2 to 3 hours the starter should be frothy and light with lots of bubbles and it may be making a noise, as in singing! It's now ready to use. Put the covered starter back in the fridge until it is needed next time you want to bake.
2. Place a bowl onto some digital scales and set the tare to zero. Add 60g of sourdough starter and set the tare to zero again; then add the salt and water, again, I find it easier to set the tare to zero before adding the flour. Take the bowl off the scales and mix well, it will look rough and lumpy, but never fear it will soon start to look like bread dough. Cover the dough with cling film/shower cap and set to one side.
3. After an hour, uncover it and with your hands, bring the dough from the outside, and fold it into the middle. Do this for about 15 to 20 times - I find it is easier if I rotate the bowl at the same time. Cover it and set to one side.
4. Do the folding and turning action two or three more times over the next few hours, by this time the dough will be smooth, elastic and sticky. I start this at about 3pm to 4pm and the dough is ready at about 8pm to 9pm.
5. At this stage, add the grated/crumbled cheese, chopped walnuts and diced wild garlic leaves to the mixture, using your hands mix the ingredients into the dough, by turning the dough over and folding as before.
6. Once the dough is smooth and elastic (see above) and it will have risen by now too, take a 22cm (9") to 24cm (10") banetton basket and dust it with rice flour. Do one more set of folding actions with the dough and then place the ball of dough into the floured banneton basket. Easing the dough up around the sides, sprinkle some more flour around it and then sprinkle some over the top of of the dough. Cover with cling film/shower cap and set to one side in a cool place to prove overnight. (I use my pantry which is about 10 degrees C)
7. In the morning, the dough will have risen overnight and you will have a large, round ball of smooth dough that's ready to bake. Pre-heat the oven to 230C/220C Fan/450F/425F Fan/Gas mark 8 and line a large 30cm (15") cast iron casserole dish (Dutch oven) that has a lid, (OR a round enamel roasting tin with a lid) with grease-proof baking paper.
8. Uncover and invert the dough into the cast iron pot and then score the top with a lame or a razor blade. Place the lid on the pot and bake in the pre-heated oven for 50 minutes until the bread is well-risen, golden brown and with a crisp crust. NB: if you want a darker crust, take the lid off and bake for a further 5 to 10 minutes.
9. Carefully turn the loaf out onto a wire cooling rack and allow to cool for 1 hour before slicing it. Store it in the cooled cooking pot.
I have recently experimented with the cold oven method, and it works like a dream. At step 7, place the bread into the pot and into a cold oven, then set the temperature for 230C/450F/Gas mark 8 and bake for 1 hour. Again, if you want a darker crust, take the lid off and bake for a further 5 to 10 minutes extra.
When wild garlic is not in season, use chopped chives and garlic cloves.
If you cannot get hold of truffle Cheddar, use extra mature Cheddar, or any other vintage or mature hard cheese.
You can use other nuts, such as pecans, hazelnuts or almonds in place of walnuts.
For an extra truffle flavour, or if you cannot get truffle cheese, add 2 tablespoons truffle olive oil and reduce the water by 30mls.
For bread buns, turn out the dough in the morning onto a well floured board, and divide the dough into 8 to 12 even sized balls. Place them on a line baking tray, you may need 2 baking trays, and bake as above but for 15 to 20 minutes, until well-risen and golden brown.
Nutrition InformationYield 12 slices Serving Size 1
Amount Per Serving Calories 185Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 13mgSodium 63mgCarbohydrates 16gFiber 1gSugar 8gProtein 4g