*Always ensure you are 100% confident of your identification before using any plant you have foraged yourself.

• Preheat oven to 200C fan and chill a 30x20cm baking tray in the fridge.
• Sift together flours into a mixing bowl
• Add salt and mix well
• Add yeast and mix well
• Form a well in the centre of the bowl
• Pour boiled water onto olive oil and mix well, add to the cold water and mix well
• Pour the water and oil mixture into the bowl and mix to form a dough
• Knead vigorously on a lightly floured surface for around 10 minutes until the dough is smooth and no longer sticky
• Form the dough into a tight ball and transfer to a clean bowl covered with a clean damp tea towel.
• Set in a warm place to proof for around an hour
• Gently knock the air from the dough and knead for a further 5 minutes
• Stretch the dough out to fill the chilled baking tray and return to the fridge for 1 hour
• Transfer the rectangle of dough onto a clean floured surface and cut into 6 equal rectangles
• Fill the centre of each rectangle with chopped wild garlic leaving around 5mm on each edge.
• Roll the rectangles into a cylinder and pinch the long edge to seal
• Gently flatten each cylinder to around half its height.
• Set aside to proof for around 30 minutes.
• Heat a deep tray on the lowest shelf of your oven, and a flat tray on the middle, for 5 minutes
• Half fill the bottom tray with boiling water
• Transfer the rolls to the heated top tray, eggwash and bake for 8-10 minutes, until hollow sounding when tapped on the bottom.