SRC is a great group of bloggers directed by some even more spectacular blogger-hosts (Jane, Sarah, Suzanne, and the fabulous Group C host, Debbi.)
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.
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
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.
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.
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. Cover 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.
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.
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.
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.
I love bread like this. It looks so delicious. Of course, there’s no way there can’t be butter in the house when a loaf of this stuff is made, right? That would be criminal.
First – great tip on roasting the garlic! I’m going to do that next time. Second, your bread looks so beautiful, it always does. And third, does the roasting of the garlic and then putting it into the bread mellow it? Mr. Picky Eater doesn’t like the strong taste of regular garlic and I would love to have some of this – so what do you think?
Well, I love garlic, so I don’t know that I should be the one to answer this. But, I think it is very mild and I don’t think Mr. Picky Eater would know unless someone told him. 🙂
The dough and the finished loaf are just soo tremendous. Beautiful work, Debra! And now I’m sad b/c I’ve been missing out on this chocolate odyssey! Must start reading blogs again!
I roast a ton of garlic! Always keen on recipes that use it. And I lurve this bread! I’m sure it’s great on it’s own but I can’t imagine how fab it would be for sandwiches/paninis!
Yep, that is my next task—to try it in sandwiches. But, you are the Sandwich Queen so maybe you could test drive it for me! 🙂 (Loved your SRC sandwich!!!)
YUM….how can this NOT be amazing….garlic, bread…..just that combo says success. Just pinned it so I can make this. Great choice and looks really good. I’m a fellow SRC member, group D
You definitely got my attention with “roasted garlic”! I can smell this bread baking! I WANT to smell this bread baking! Thanks for sharing such a delicious recipe. I will be making it. it look fantastic!
[…] I have been dreaming about garlic (see my other more recent non-chocolate post here for SRC), but it is back to all things chocolate for my next […]
I really enjoy your SRC recipes and posts. This Rustic Roasted Garlic Whole Wheat Bread with Rosemary sounds and looks amazing. I love the combination of flavors, especially with that roasted garlic. Your house must smells heavenly when it’s baking.
Garlic and Rosemary enveloped in a fresh home made loaf of bread, oh my heavens Debra, pass the Chianti!
I do remember those garlic breads bought in tin foil bags. I must admit, I also remember my father not liking them at all. He never understood why my mother just didn’t make her own garlic bread, lol…We didn’t care, we loved garlic bread no matter where it came from. (we weren’t so picky then:)
Cover with a clean tea towel and leave to rest in a warm place for about an hour.
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.
Comments & Replies
56 responses to “Rustic Roasted Garlic Whole Wheat Bread with Rosemary”
love the tip for roasting garlic! And this bread looks perfect 🙂
Thanks, Tandy. I love roasting it this way now. I even have a terracotta garlic roaster, and I still usually got oil spilled in the oven. Not now!
You had me at roasted garlic, but then you really got me at rosemary. Totally want a slice right now!
Thanks! This bread is a keeper. The texture is amazing.
Beautiful! Sounds like my kind of bread with all that garlic and rosemary. My mouth is watering!
Kate, you must try this. Erin is a genius. I never would have thought to put roasted garlic in a bread!
This bread looks amazing! I love garlic, so I know I’d love this bread!
I can’t think of anyone who wouldn’t love this!!!!!
Oh Deb…me and bread are best friends. I want this NOW!
You will want to marry it! Trust me. I have one loaf in the freezer left so I will be making this again soon!!!!
I love bread like this. It looks so delicious. Of course, there’s no way there can’t be butter in the house when a loaf of this stuff is made, right? That would be criminal.
No, truly. This bread is so flavorful that it really doesn’t need butter. (Trust me!)
Yum! I cant wait to try this! Debra, you had me at bread.
Hope you do make it. Thanks, Veronica!
Your artisan bread looks beautifully done, Eliot. The bread must be very delilicious with roasted garlic and rosemary.
Thanks, Angie. I take that as a compliment coming from you with all the beautiful breads you have posted.
Such a gorgeous loaf! I love the addition of rosemary…so yummy!
Rosemary and garlic…always a good pairing.
First – great tip on roasting the garlic! I’m going to do that next time. Second, your bread looks so beautiful, it always does. And third, does the roasting of the garlic and then putting it into the bread mellow it? Mr. Picky Eater doesn’t like the strong taste of regular garlic and I would love to have some of this – so what do you think?
Well, I love garlic, so I don’t know that I should be the one to answer this. But, I think it is very mild and I don’t think Mr. Picky Eater would know unless someone told him. 🙂
Garlic, rosemary, whole wheat. You got my attention. This looks fantastic. Fantastic photos, too. Thank you for sharing.
Thanks, Denise. You are too kind! 🙂
Eliot: This roasted garlic bread with rosemary looks amazing. I can image the wonderful aroma of this bread baking in the oven…
We had the last loaf last night with dinner. I need to get that aroma in the kitchen again and bake some more.
What a great recipe and looks super tasty. You had me at garlic and bread!!!! Glad to be part of SRC group C with you!
Thanks, Lisa. This was a fun post to do.
I love the way you made the roasted garlic. I usually wrap mine in foil. The bread looks lovely! I wish I had a slice right now.
It is a great tip I picked up that I have used many times this week. (Posting another roasted garlic recipe soon in pasta.)
The dough and the finished loaf are just soo tremendous. Beautiful work, Debra! And now I’m sad b/c I’ve been missing out on this chocolate odyssey! Must start reading blogs again!
Thanks, Veronica. I know I am gushing, but I can’t relate how delicious this bread is!
I roast a ton of garlic! Always keen on recipes that use it. And I lurve this bread! I’m sure it’s great on it’s own but I can’t imagine how fab it would be for sandwiches/paninis!
Yep, that is my next task—to try it in sandwiches. But, you are the Sandwich Queen so maybe you could test drive it for me! 🙂 (Loved your SRC sandwich!!!)
Love the combo of olive oil and rosemary, your bread looks wonderful!
Thanks for stopping by Karen.
YUM….how can this NOT be amazing….garlic, bread…..just that combo says success. Just pinned it so I can make this. Great choice and looks really good. I’m a fellow SRC member, group D
Kirstin, thanks for dropping by. I hope you do try this.
You definitely got my attention with “roasted garlic”! I can smell this bread baking! I WANT to smell this bread baking! Thanks for sharing such a delicious recipe. I will be making it. it look fantastic!
Hope you like it.
[…] I have been dreaming about garlic (see my other more recent non-chocolate post here for SRC), but it is back to all things chocolate for my next […]
Healthy and gorgeous. Can’t get too much garlic! Thanks for sharing.
Never enough garlic! 🙂
That is such a delicious pretty look piece of bread!
Thank you!!!
I love make bread and this look fantastic, my type of bread! Look perfect!xo
Gloria, this one is definitely a keeper!
just stopping by from the SRC and can I say amazing… I really wish I had smell-o-vision right now, as I bet this garlic and rosemary bread is fab!
Thanks, Heather. I need to make this again soon.
I really enjoy your SRC recipes and posts. This Rustic Roasted Garlic Whole Wheat Bread with Rosemary sounds and looks amazing. I love the combination of flavors, especially with that roasted garlic. Your house must smells heavenly when it’s baking.
It is delicious. That is the best thing about SRC–discovering new recipes! I hope you try it!
This is one of my favourite breads found at our local grocers. Love the cloves of garlic.
I really enjoyed this post. Your bread looks fantastic and I can imagine how good it was to taste. Have a great weekend. Blessings…Mary
Buttery roasted garlic cloves in a loaf of fresh homemade bread would be irresistible. Great SRC recipe choice!
Your bread looks fantastic, aromatic and perfect love, thank you for your comments and to publicize your blog, hugs
Garlic and Rosemary enveloped in a fresh home made loaf of bread, oh my heavens Debra, pass the Chianti!
I do remember those garlic breads bought in tin foil bags. I must admit, I also remember my father not liking them at all. He never understood why my mother just didn’t make her own garlic bread, lol…We didn’t care, we loved garlic bread no matter where it came from. (we weren’t so picky then:)
Thank you so much for sharing, Debra…
Yep, I remember those foil bags fondly, too—that ooey gooey buttery center was a hit with us. You are more than welcome, Louise.
[…] Rosemary Bread based on Rustic Roasted Garlic Whole Wheat Bread […]