Wild garlic pull apart bread (spelt pizza dough with wild garlic butter)

This pull apart bread is made of a spelt pizza dough with a self-made wild garlic butter spread on it. The dough is super fluffy and fragrant thanks to the wild garlic.

The spelt pizza dough is based on my Der Dinkel-Hefeteig basiert auf meinem spelt & emmer pizza recipe, which I have modified a bit and have given it a new shape and taste. This recipe connects the traditional way of making a pizza dough, which requires the use of a very small amout of fresh yeast and a long proofing time, with the usage of spelt and emmer flours. On top of that I have made this pizza even healthier by using 50% of whole flours, without loosing fluffyness. And the taste ist even better!

The fermentation temperatures and times are flexible

The Biga and the main doguh can both be kept in the fridge after some time at room temperature (make sure they have started to grow). They can spend in the fridge a maximum of 12 hours. This is very convenient for the week, when you need to do other things in parallel.

Wild garlic season

The wild garlic season goes from march to may. If you love the garlic taste but not so much its consequences you might love to try wild garlic. My favorite way to eat wild garlic is as pesto to pasta or as a butter to grilled veggies or meat.

If you have any question or would like to tell me how my recipe turned out, I would love it if you would leave a comment down below. Have fun and enjoy!

 Time schedule 1

Baking day

07:00h Prepare biga

08-09:00h Place biga in the fridge

13:00h Knead main dough

15:00h Place main dough in the fridge

17:00h Prepare pull apart bread

18:30h Bake pull apart bread

 Time schedule 2

 Day before

19:00h Prepare biga

20-21:00h Place biga in the fridge

 Baking day

07:00h Knead main dough

09:00h Place main dough in the fridge

11:00h Prepare pull apart bread

12:30h Bake pull apart bread

Wild garlic pull apart bread (spelt pizza dough with wild garlic butter)

Pull apart bread made of spelt pizza dough with wild garlic butter spread on it: fluffy and fragrant.
Working time1 hr
Waiting time12 hrs
Total time13 hrs
Ergibt: 1 bread (baking tin of 25cm aprox.)


Wild garlic butter

  • 100 g butter at room temperature
  • 50 g wild garlic
  • 1/4 tsp salt


  • 100 g white spelt flour
  • 50 g water
  • 5 g fresh yeast

Main dough

  • 50 g sourdough discard (optional)
  • 160 g white spelt flour
  • 200 g whole spelt flour
  • 50 g whole buckwheat flour or another whole flour like einkorn, emmer, spelt...
  • 230 g water
  • 10 g honey
  • 12 g salt
  • 10 g olive oil


Wild garlic butter

  • Puree all ingredients for the wild garlic butter. You can place it in the fridge until you need it.


  • Knead al ingredients together to form a ball and place in a narrow glas (covered) at room temperature until it starts to grow (aprox. 1-2 hours).
  • Then place the biga the for a maximum of 12 hours in the fridge.

Main dough

  • Mix all ingredients except the oil and salt 10 minutes at slow speed.
  • Add the oil and salt and knead 2-3 minutes further until you can successfully do a window pane test.
  • Place the dough in an oiled proofing box.

Bulk fermentation

  • Let proof 1-2 hours at room temperature.
  • Then place in the fridge for up to 12 hours.

Shaping & final Fermentation

  • Place the dough on a lightly floured surface and spread/roll dough to a square.
  • Spread room temperature wild garlic butter on it.
  • Divide into 16 squares (4x4).
  • Put a couple of squares one on top of each other and then place in the baking tin.
  • Let proof 1,5 hours at room temperature.


  • Start baking the bread at 250°C and reduce the temperature immediately to 200°C during 30 minutes.

Further recipes

Knowledge area


Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.


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