Wild Garlic, Cheese & Walnut Sourdough

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.

All of the added ingredients go towards making a really fabulous savoury bread, which would be wonderful when served on Easter Sunday morning, along with your Easter Pace Eggs.

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

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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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Recipe for Wild Garlic, Cheese & Walnut Sourdough