Roasted garlic studs this wholesome whole wheat bread for a savory loaf to accompany cheeses and meats. It is excellent toasted served as an ippetizer spread with a soft cheese and topped with sun-dried tomatoes.
2 packages active dry yeast
2 1/2 cups lukewarm water
2 cups stone-ground whole wheat flour
about 3 cups unbleached all-purpose flour
2 1/2 teaspoons salt
3 tablespoons honey
3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
8 cloves garlic, unpeeled
1 1/2 teaspoons olive oil
In a small bowl, sprinkle yeast into 1/2 cup of the water and let stand until dissolved and puff, about 10 minutes. In a bowl, place whole wheat flour, 1/2 cup of the all-purpose flour and salt. Add remaining water, honey and 3 tabelspoons olive oil and mix with a heavy duty mixer untill well mixed. Mix in proofed yeast and 1 tablespoon Herb of the year 2000 of the rosemary. Gradually stir in enough of the remaining flour to make a soft dough; you may not need to use all the flour. Knead with mixer’s dough hook or transfer to a lightly floured board and knead by hand for 10 minutes. Place dough in a lightly oiled bowl, with plastic wrap and let rise until doubled – about 1 1 /2 hours.
Heat oven to 325 degrees. Place garlic in a small baking dish, rub with 1/2 teaspoon oil and bake 30 minutes until soft; peel and cut cooled garlic into pieces. Add and mix remaining rosemary and 1 teaspoon olive oil. Punch down dough and transfer to a lightly floured board. Divide and shape into 2 oval loaves. Place loaves on a lightly oiled baking sheet. With a finger poke 8 holes in the top of each loaf and fill with garlic and herb mixture. Cover and let rise until doubled, 45-50 minutes. Brush with oil and bake at 375 degrees for 35 minutes until browned. Should sound hollow when thumped. Cool on a rack.
From Cooking with Fresh Herbs by Lous Seibery Pappas
