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The English garden is again teaming with ramps. Fields of it. Never-ending pastures full of the garlicky herb.
So, time to make some bread. I headed over to there late this afternoon when the sun decided to grace us with its presence for 15 minutes today (annoyed with this schizophrenic April weather - who said we wanted it cold and snowy again?!?!?!) and collected a few handfuls of the stuff.
They sell the bread in the bakeries, of course, but fresh, hot-out-of-the-breadmachine (ok, CHEATING - but hey, I had a lot to do today) Baerlauch brot - yum.
Ingredients:
400 gm white flour
300 gm rye flour (i was out of whole wheat)
3 eggs
1 package yeast (fresh)
2 tsp salt
2 Tbl brown sugar
approximately 125 gm chopped up Baerlauch
2 Tbl olive oil
about...150 gm water
Recipe called for whole wheat flour and also for yogurt - but for once - I had no yogurt or substitutes in the house, so did without.
Will post photo of loaf in about an hour or so - as soon as it is done baking. Smells good though.
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And...there we go. But....results need some work. Not enough salt for my taste. And I would even add more sugar to give it a slightly sweet edge. Also, next time I need to have the yogurt in there for some heft - it's a light airy bread, and I am used to a bit denser. But now is only the beginning of the season, so I have some time left to try out another loaf or two.
