A timeless loaf that carries the taste of the earth, infused with wild herbs and encased in a protective salt crust—an offering of abundance for the spring season.
Gathering of Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup warm water (around 100°F/38°C)
- 2 teaspoons active dry yeast
- 1 tablespoon honey
- 1 teaspoon salt
- 2 tablespoons olive oil
- ½ cup finely chopped fresh wild herbs (such as wild garlic, nettles, chives, or a mix)
- (Optional) 1 teaspoon dried edible wildflower petals for added fragrance
For the Salt Crust:
- 4 cups coarse sea salt
- 1 egg white
- 2–3 teaspoons water (adjust as needed)
Method
- Activate the Yeast: In a small bowl, combine the warm water and honey. Sprinkle the yeast over the water, stir gently, and let it sit for 5–10 minutes until foamy.
- Mix the Dough: In a large bowl, whisk together the all-purpose and whole wheat flours with the salt. Make a well in the centre and add the yeast mixture and olive oil. Stir until the dough begins to come together.
- Add the finely chopped wild herbs (and wildflower petals, if using). Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm spot for 1–1½ hours, or until doubled in size.
- Preheat and Shape: Preheat your oven to 425°F (220°C). Punch down the dough and shape it into a round loaf. Place the loaf on a baking tray lined with parchment paper.
- Prepare the Salt Crust: In a separate bowl, combine the coarse sea salt, egg white, and 2–3 teaspoons of water. Mix until you have a damp, crumbly paste that will hold together when pressed.
- Encasing the Dough: Press the salt mixture around the dough, forming a thick, even crust that covers the entire surface. (It’s okay if the crust is slightly rough—this rustic shell protects the loaf during baking.)
- Bake: Bake the loaf in the preheated oven for 30–40 minutes. The salt crust will harden and form a deep, golden barrier, while the bread inside bakes to a tender, aromatic finish.
- Finish and Serve: Remove the loaf from the oven and let it cool slightly on a wire rack. Gently crack and remove the salt crust, brushing off any excess salt. Slice the bread and serve it warm, perhaps drizzled with a bit of olive oil and a sprinkle of additional fresh herbs.
Hearthkeeper’s Secret
“In ancient kitchens, a salt crust was more than a cooking method—it was believed to imbue the bread with the very essence of the earth. As you break each slice, imagine it carrying the whispered blessings of forgotten harvests and the promise of abundance for all who share it.”
This bread evokes the rustic charm of ancient culinary traditions while celebrating the vibrant, wild flavours of spring. Enjoy the process, and may each bite transport you to the old-world hearths of yore!