Cheese Pull Bread with Fresh Wild Garlic Pesto

Wash the wild garlic leaves thoroughly and dry them well.

Put all the ingredients (wild garlic, almonds, parsley, Parmesan, salt and olive oil) into a blender and blend everything until you have a creamy, even consistency. Add a little more oil if needed. Once the pesto is ready, be sure to taste it and adjust the salt, pepper and seasoning to your liking. Set aside.

Put the flour, salt and cold butter into a bowl. Rub the butter into the flour with your hands until you have a crumbly, sandy mixture. Now add the milk, baking malt, granulated sugar, yeast and 50 g whole egg. Mix everything together first with a dough scraper.

Then turn the dough out onto the work surface and start kneading: push the dough forward with the heel of your hand, fold it back and turn it slightly. Repeat this movement rhythmically until the dough is smooth and elastic. Shape it into a ball and let the dough rest for 20–30 minutes in a warm place.

Divide the dough into 3 equal pieces (approx. 320 g) and shape them into balls.

Roll each ball out into a rectangle of about 30 × 20 cm – ideally straight onto baking paper. Spread about 110 g of wild garlic pesto evenly over each rectangle.

Place the dough sheets in the freezer for 30 minutes – this makes them easier to cut cleanly later.

Now cut lengthwise strips (about 5 cm wide) along the long side. Stack the strips on top of each other and cut them again into pieces of about 5 cm, so that small squares are formed.

Set these squares upright in the tin (Wooden baking tin 28.5 × 8 × 4.5 cm), like little slices one behind the other. The pesto-coated surfaces face outward to the sides, so that the typical layers remain visible. Place the pieces lightly against each other, but do not press them together – during proofing the tin will fill up on its own. This creates the characteristic "pull apart" structure of the bread. Let the bread rise for about 1 hour in a warm place. Then bake it in a preheated oven at 180 °C top/bottom heat for about 40 minutes.