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Rustic Rosemary Whole Wheat Garlic Bread

Sometimes you just need to bake. Despite the hot weather, the need to knead just won’t go away. Besides, when you have a pasta dish like Summer Harvest Pasta with Mascarpone Meatballs in the works, a great bread companion just makes sense. This is where Rustic Rosemary Whole Wheat Garlic Bread comes into the picture. It’s filled with Hodgson Mill Whole Wheat Flour, Hodgson Mill Naturally White Flour, Hodgson Mill Active Dry Yeast, fresh rosemary and minced garlic – and it makes two loaves which helps justify heating up the house when it’s hot out.

Begin by collecting your flours, yeast, garlic, rosemary and olive oil. Baking homemade bread may seem like a daunting task, but most of the time it begins with simple, yet quality ingredients. I would be willing to bet, that short of the rosemary –which may very well be growing in your herb garden – everything you need is in your pantry just waiting for you to bake.

Put two cups of warm water in the bottom of your bread maker pan. Sprinkle a packet of Hodgson Mill Active Dry Yeast over the top of the water and add a pinch of sugar. Stir the mixture together and then let the yeast become puffy and bubbly – about 5 minutes.

Next, add the olive oil, Hodgson Mill Naturally White Flour, Hodgson Mill Whole Wheat Flour, garlic, rosemary and salt into the pan. You can substitute dried rosemary for the fresh if necessary, but I encourage you to seek out fresh if at all possible. Set the bread maker on the dough cycle and begin mixing the dough. Be prepared to add some additional white flour if the dough is too soft and sticky – I added about a ½ cup more to get my dough to pull together. Let the dough knead for fifteen minutes and then turn off the machine. Keep the lid shut and allow the dough to rise for about an hour or until it has doubled in size.

These steps can be performed with your dough making method of choice if you don’t have a bread maker.

When the dough has doubled, scrape it out onto a floured surface and divide it into two pieces.

Working with one half at a time, pat each piece of dough into a square – about ½ inch thick.

Roll the dough up into a log – as tight as you can manage.

Turn the dough lengthwise and roll it up again from the short end.


Arrange the dough, seam side down, and cover it with plastic wrap that has been sprayed with non-stick cooking spray. Let the dough rest for 5 minutes. Repeat with the remaining piece of dough.

Dust a large baking sheet with about 1/3 cup of Hodgson Mill Yellow Cornmeal. Roll each piece of dough into a cylinder shape-about 14 inches long- and place seam side down on the baking sheet.

Dust each loaf with flour – ¼ cup split between the two. They’ll be heavily dusted – that’s okay.

Cover the loaves with plastic wrap that has been sprayed with non-stick cooking spray and let them rise until doubled in size. If you need a warm space for your bread to rise, turn your oven on to 100o F for about 2 minutes, then turn it off and put the dough inside. The oven should be barely warm – just a tad warmer than room temperature, but perfect for the bread to rise comfortably.

About 30 minutes before you want to bake the bread, turn your oven on to 450˚ F. I know that’s a super-hot temperature, but bear with me. This bread is worth it.

When the dough has doubled, unwrap it and make 3-4 diagonal slashes in each loaf using a sharp knife. Put the bread in the oven right away and bake it for 20 minutes.

Keep the bread in the oven and turn the temperature down to 350˚F and continue baking for about 25 minutes longer. Your bread will be done if it sounds hollow when you tap the top of it or if it reaches an internal temperature of about 210-220˚ F. Remove the loaves from the oven, take them off of the baking sheet and cool them on a wire rack.

You should have two lovely loaves of Rustic Rosemary Whole Wheat Garlic Bread that look a little something like this. If you don’t plan on eating both loaves, freeze the other one in some plastic wrap once it has cooled completely.

This Rustic Rosemary Whole Wheat Garlic Bread is hearty and full of fresh rosemary flavor with a hint of garlic in the background. It goes perfectly with pasta dishes like Summer Harvest Pasta with Mascarpone Meatballs, or simply served with a smear of creamy butter and a glass of wine. Using whole wheat flour is a must in this recipe. It makes all of the difference in the taste and overall rustic character of this bread.  Go ahead and turn on your oven- we have bread to bake! Enjoy!

Rustic Rosemary Whole Wheat Garlic Bread

Ingredients

Instructions

Mix two cups of warm water, yeast and pinch of sugar in the pan of a bread maker. Allow the yeast to become puffy and bubbly – about 5 minutes. Add the olive oil, flours, garlic, rosemary and salt to the pan and set the bread maker on the dough cycle and begin mixing. Let the dough knead for about 15 minutes – adding extra white flour as needed if the dough is too soft and sticky. Once the dough has come together and has been kneaded for 15 minutes, turn the machine off. Keep the lid shut and let the dough rise for about an hour or until it has doubled in size.

Once the dough has doubled, scrape it out onto a floured work surface and divide it into two pieces. Working with one piece at a time, pat the dough into a square shape – about ½ inch thick – and roll into a log as tightly as possible. Turn the dough lengthwise and roll it up again from the short end. Arrange the dough seam side down, cover with plastic wrap that has been sprayed with non-stick cooking spray and allow it to rest for 5 minutes. Repeat with the remaining piece of dough.  Roll each piece of dough into a cylinder shape – about 14 inches long- and then place seam side down on a large baking sheet that has been sprinkled with cornmeal. Dust each loaf with the ¼ cup of flour – they will be heavily dusted. Cover the loaves with plastic wrap that has been sprayed with non-stick cooking spray and let rise in a warm place until doubled in size.

30 minutes before you intend to bake the loaves, preheat the oven to 450˚ F. Once the loaves have risen, make 3 to 4 slashes in each loaf using a very sharp knife. Put the loaves immediately into the oven and bake for 20 minutes. After 20 minutes, reduce the oven temperature to 350˚ F and continue baking for about 20-30 minutes more or until the bread is hollow sounding when tapped or has reached an internal temperature of 210o F. Remove bread from the oven and cool on a wire rack. If not consuming both loaves within a day or two, once completely cool, wrap in plastic wrap and freeze for up to 3 months.

Adapted from Kita on passthesushi.com


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Author: Holly






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