(makes four loaves):
800g Strong White flour
200g Rye flour
200g wild garlic leaves, washed and dried (plus four whole leaves for decoration)
20g fresh yeast
2 tbls rapeseed oil (or olive oil)
about 550g water
Chop the wild garlic and add to the flour. Mix in all other ingredients before kneading. You may need to adjust the quantity of water as the chopped wild garlic can be quite wet. Rest for about an hour then divide into four and shape each into a ball. Rest for about 45 minutes before making a slash across each loaf. Wet the slash and stick a whole leaf across it, place on an oiled baking sheet and bake for 25 minutes at 220°C.