Rustic Rosemary Whole Wheat Garlic Bread

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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, a great bread companion just makes sense. This is where Rustic Rosemary Whole Wheat Garlic Bread comes into the picture.



Bread Machine method: Mix two cups warm water, yeast and pinch of sugar in pan of a bread maker. Allow the yeast proof and become bubbly, about 5 minutes. Add olive oil, flours, garlic, rosemary and salt. Set breadmaker on dough cycle and begin mixing. Let the dough knead for about 15 minutes – adding extra white flour as needed if dough looks soft and sticky. Once dough has been kneaded for 15 minutes, turn machine off, close lid, and let dough rise for about an hour, or until doubled in size.

By Hand: In a large bowl, mix together 2 cups warm water, yeast, and a pinch of sugar. Allow yeast to proof and become bubbly, about 5 minutes. Add olive oil, flours, garlic, rosemary and salt, mixing until dough comes together. Turn onto a floured surface and knead 15-20 minutes, until smoother and more elastic. Add more flour if necessary to work the dough. Oil a large bowl, place dough inside and turn to coat -- cover and let rise in a warm place until doubled, about an hour.

Turn risen dough onto a floured surface and divide in half. Working with one piece at a time. Press out air bubbles, then knead for 1-2 minutes. Let rest 5 minutes. Sprinkle a large baking sheet liberally with cornmeal,  

Shape each rested piece of dough into a round loaf. and place loaf seam-side down on prepared baking sheet. Dust with 1/4 cup flour (should be heavily coated). Cover shaped and dusted loaves with plastic wrap that has been sprayed with non-stick cooking spray. Let rise in a warm place until doubled in size, 30-45 minutes.

Preheat oven to 450˚ F. Once loaves have risen, use a sharp serrated knife to make 3 to 4 slashes in each loaf.  Place baking pan with loaves immediately into oven and bake 20 minutes. Then, reduce the oven temperature to 350˚ F and continue baking for about 20-30 minutes more or until the bread sounds hollow when tapped, or has reached an internal temperature of 210o F. Remove bread from oven and cool on a wire rack. 

Keeps 1-2 days at room temperature.

To save one or both loaves, cool completely, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in refrigerator when desired. You may also cut the bread into slices, separate slices with parchment or wax paper, and then take slices out to toast as needed.

Makes 2 loaves Print this Recipe

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