Rustic Roasted Garlic Whole Wheat Bread with Rosemary

Sorry.   I just started my chocolate odyssey and now I have to take time out for Secret Recipe Club.   That’s okay.   I love to do my SRC posts!

SRC is a great group of bloggers directed by some even more spectacular blogger-hosts (JaneSarah, Suzanne, and the fabulous Group C host, Debbi.)

Secret Recipe Club

To get more info on SRC, click here.    (To see all of my SRC posts, click here.)

A Tale of One Foodie’s Culinary Adventure was my assignment this month for Group C.   Erin loves cooking, baking and wine!   (A girl after my own heart!)     I really enjoyed lurking perusing through her recipes!

What to choose, what to choose?   That was indeed the question.

Some front-runners included the following:

But, I finally ended up with Rustic Roasted Garlic Bread.

One of my foodie memories is spaghetti night.    Homemade sauce, tons of spaghetti, and garlic bread.    How many of you remember the garlic bread bought in the tin foil bags?   Already pre-sliced, it was a breeze for mom (or grandma) to slather the slices with lots of butter and garlic salt—so much so that the bread became almost spongy with all that buttery goodness.   (Really healthy too, I am sure!)

Erin’s post and recipe for Rustic Roasted Garlic Bread reminded me of these past meals and memories and I had to make this!   (I paired this with a Veggie Bolognese.)   And as a fellow lover of wine, I paired this with a classic chianti just for Erin.


Rustic Roasted Garlic Whole Wheat Bread with Rosemary

Recipe slightly adapted  from Erin  from A Tale of One Foodie’s Culinary Adventures (who took it from Passionate About Baking)

2 heads roasted garlic
1 1/2 c. whole wheat flour
1 1/2  c. all-purpose flour (plus more as needed)
2 1/4 t. active dry yeast
2 t. Kosher salt
1/2 T. fresh rosemary, chopped
1 – 1 1/4 c. warm water (120 F)
4 T. olive oil

For top of bread:
1-2 T. additional olive oil
1 t. additional fresh rosemary, chopped
1/4 t. additional Kosher salt

Squeeze the roasted garlic out into a bowl and mash with a fork.  Set aside.

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Cool tip for roasting garlic—place in muffin tins and cover with foil. No mess!

Combine the yeast, flour, roasted garlic, and rosemary and salt in the bowl of a stand mixer.  Use a hand whisk to combine.

Equip stand mixer with dough hook.     Add 1 cup of warm water and olive oil. (Add more water until the dough just comes together into a ball and is slightly sticky to the touch if needed.   Conversely, add more all-purpose flour as needed).

Keep kneading with dough hook until a smooth, round ball forms (about 10 minutes).

Coat a rising bowl with olive oil and place the dough in the bowl, turning to coat top with oil.   Cover with a clean tea towel and place in a warm place to rise for 1-2 hours (or until doubled in bulk).   If you have recently roasted the garlic and the oven has cooled off a bit, place the bowl in the oven with the door ajar for a quicker rise.

A bit cratered but risen none-the-less.

A bit cratered but risen none-the-less.

When dough has doubled, divide the dough into two even pieces and shape into loaves (or make a larger boule).  Line the baking sheet with parchment paper and place loaves on baking sheet. 2013-03-10 14.17.29Cover with a clean tea towel and leave to rest in a warm place for about an hour.

Preheat your oven to about 375 F. Just before popping into the oven, give the loaves about 3-4  slashes with a knife and  brush with 1-2 T. olive oil.    Mix together additional salt and rosemary and sprinkle on top.

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In the oven—one sprinkled with Kosher salt and rosemary; the other not.

Place baking sheet into the oven and place a small pan of hot water in the bottom of the oven below the bread. Bake 35-40 minutes or until loaves are nice and golden and make a hollow sound when tapped on the bottom.

2013-03-10 17.12.13 (1)I love Erin’s recipe.   I just added rosemary to the dough, utilized some whole wheat flour, adapted the instructions a bit and added the sprinkling of salt and rosemary on top.2013-03-10 17.11.08

This is a wonderful tasting bread, so aromatic when baking and the texture is wonderful as well.   Not butter is needed on this stuff.   It is delicious!


Tomorrow, I’m back with the chocolate cooking class adventure  so stay tuned for chocolate almond cups and marble dipped chocolate strawberries.


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