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Wild Garlic Pesto Swirl Bread

Wild Garlic Pesto Swirl Bread is one of the pleasures of wild garlic season. The pesto and the bread are so easy to make. It’s super flavorful and fluffy!

Wild Garlic Pesto Swirl Bread |

It’s wild garlic season again – Yippieh! 2 years ago, I couldn’t have cared less about wild garlic, but since I’ve been making these Wild Garlic Pesto Snails last year (and I ate way too much of them), I’ve been converted to the Wild Garlic-Lovers ^.^ So a Wild Garlic Pesto Swirl Bread had to happen sooner or later.

For this Swirl Bread, I’ve used the same recipe for my nut-free Wild Garlic Pesto, that I used last year. I still like it, because it uses sunflowers seeds instead of pine nuts (much cheaper!). The bread is so good when fresh out of the oven. If you use it the next day, I suggest slicing and toasting it, then it’s warm and super fluffy again.


You can serve the bread with soup, roasted root vegetables or simply enjoy it on its own. It’s so flavorful!

Wild Garlic Pesto Swirl Bread |

The bread is actually really easy to make. Once you have the dough, roll it out like pizza, spread the wild garlic pesto on top, roll it in, close the edges, you can twist the bread for a more rustic look, brush it with olive oil and bake it! So easy!

Wild Garlic Pesto Swirl Bread |

Wild Garlic Pesto Swirl Bread

Elephantastic Vegan
Wild Garlic Pesto Swirl Bread is one of the pleasures of wild garlic season. The pesto and the bread are so easy to make. It's super flavorful and fluffy!
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 50 minutes
Course Bread
Cuisine Austrian, German, Vegan
Servings 1 loaf
Calories 1312 kcal



Ingredients for the dough

  • 2 cups all-purpose flour
  • ½ cup water
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon instant yeast
  • olive oil for brushing the surface


  • Prepare the wild garlic pesto.
  • Mix all the ingredients for the dough and knead by hand until a soft dough forms or put all the ingredients in a kitchen machine and let the machine knead the dough for you.
  • Let the dough sit until it doubles in size (about 1-2 hours).
  • Preheat the oven to 250 °C or 480 °F.
  • Roll out the dough like a pizza and spread the pesto on it. Roll it in and close the edges. You can twist the bread for a more rustic look.
  • Brush the surface with olive oil and then bake the bread in the oven for about 25 to 30 minutes, until the surface gets a nice golden color.


Serving: 1loafCalories: 1312kcalCarbohydrates: 200gProtein: 33gFat: 40gSaturated Fat: 6gCholesterol: 4mgSodium: 1760mgPotassium: 382mgFiber: 10gSugar: 2gVitamin A: 1250IUCalcium: 137mgIron: 12.2mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramIf you give this Wild Garlic Pesto Swirl Bread a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

Wild Garlic Pesto Swirl Bread |
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Recipe Rating

Mariah Castro

Friday 24th of November 2017

What about putting the dough in the fridge? If I need to make it the day before to bake in the morning?


Monday 27th of November 2017

You can keep the dough before rising in the fridge overnight. Oil the dough lightly, cover with plastic wrap or use a ziplock (to prevent it from drying out). The next day, take it out of the fridge, and let it rise until approx. double the size and use it for the bread. :)


Friday 24th of November 2017

Is this okay to leave in the fridge overnight?


Friday 24th of November 2017

Yes, it will get harder in the fridge, so leave it some time to thaw at room temperature before eating, or toast the slices quickly in a contact griller or pan :)


Monday 4th of April 2016

Ohhh this looks so yummy! I wonder what I can use instead of wild garlic though, as I don't think I've seen any around here...maybe leek or spring onion?


Monday 4th of April 2016

Thanks, Kyra! I haven't tried it with leek or spring onions yet, but I'd recommend using fresh spinach and a garlic clove. It should result in a similar pesto. :)

Natalie | Feasting on Fruit

Saturday 2nd of April 2016

First of all, 12 out of 10 for presentation! Wow, I love the swirly cross section that you aren't even expecting :o So gorgeous! And how cool that you bake the pesto right in! It's bread that needs no condiments or dipping, it's already self contained flavorful perfection <3


Sunday 3rd of April 2016

Awww, thank you so much, Natalie! "self contained flavorful perfection" < I love that! But it's true.. it doesn't need any spreads or anything. It would be a pretty bread to serve to creamy soups, though :)