Three Cornered Leek Bread

I often think that if a plant is in abundance, consider it a gift. Here's a simple recipe which uses a handful of this wonderful, edible weed. You could also use wild garlic, aka ramsons (Allium ursinum) or any of the allium family that you have growing nearby. You can use the leaves, stems, flowers, seed-pods and roots.

Find out more about three-cornered leek here.

TOP TIP: Three cornered leek is quite a watery plant in the height of spring, so it is good to mash it under a rolling pin, or mash it as you knead to ensure you don't have pockets of moisture in your bread mix. You may need a little less water because of this too.

Three-Cornered Leek Bread

You can use the stems, leaves, bulbs and flowers for this recipe to create a mild, onion flavoured bread. Remember you need permission to dig up the roots.

Ingredients

• 200 g fresh three-cornered leek
• 500 g wholemeal flour
• Pinch of sea salt
• 1 tsp quick yeast
• 1 dessert spoon honey
• 400 ml warm water
• 1  tbsp olive oil

Wash the three-cornered leek thoroughly, removing any limp outer leaves, and, if using, the outer layer of the bulbs and roughly chop everything into 3 cm pieces. Preheat the oven to 200°C. Put the flour, salt and yeast in a large mixing bowl and stir. Add the three-cornered leek and stir in. Dissolve the honey in the warm water and slowly add to the flour mix. Stir in, adding the oil. Knead for 10 minutes, then shape, and place in a greased 1 kg loaf tin.

Cover with a clean cloth and leave in a warm place for 20 minutes, or until doubled in size. Bake in the oven for 40-45 minutes or until hollow sounding when tapped.

Here are some other posts for three cornered leek. Enjoy.