If you ever walk through a forest in April and the only thing you can smell is garlic, then you were lucky to find ramps. Ramps are a traditional herb which was “re-discovered” in Germany a couple of years ago. They taste like garlic or chives. These days you can buy them in nearly every supermarket (in Germany) during spring. Restaurants offer dishes including the herb and you can find all kinds of food (e.g. pesto or cheese) made with ramps. Well, they seem to be everywhere now.
This weekend I finally bought a bunch. Ramps have to be used immediately because they tend to look like dead grass an hour after you bought them. It’s best to use them fresh and not freeze or dry them. They will lose most of their flavour during that process.
Pistachio Ramps Bread
60 g (2 oz.) salted pistachios
60 g (2 oz.) fresh ramps (chives or scallions are a good alternative)
350 ml (1 1/2 cups) lukewarm water, divided
20 g fresh yeast (or one teaspoon instant yeast)
500 g whole wheat flour (4 cups plus 2 tablespoons, or more)
1 1/2 teaspoon salt
Preheat oven to 200°C/400°F and grease a loaf pan or prepare a proofing basket.
Combine pistachios and ramps in a food processor. Add 50 ml water (about 1/4 cup). Process well.
Combine remaining water, yeast, flour and salt in a bowl. Add pistachio mixture. Knead well for ten minutes. Let the dough rest until doubled in size. Knead briefly, transfer to the loaf pan or proofing basket, cover, and let rest for another 45-60 minutes. Bake for 40-50 minutes or until an inserted toothpick comes out clean. Let cool completely before serving.