Whole Wheat Rosemary Garlic Bread Recipe
A simple delicious homemade bread with fresh rosemary and whole wheat adapted to suit the Indian flour!
Servings: 1 loaf
Calories: 200kcal
Equipment
- Hand-Held Beater
- Spoons and Ladles
- Oven
- Baking mould
- Parchment paper or Silpats
- Silicone Brush for brushing
Ingredients
- 3 cup whole-wheat flour 450g
- ½ cup all-purpose flour or maida, 80g
- 1 ¼ teaspoon Salt
- 1 tablespoon instant yeast 12 g
- 6 cloves garlic
- 1 tablespoon Sugar 13g
- ¼ cup EVO 31g
- 1 tablespoon rosemary fresh
- 1 ½ +⅓ cup Water warm
Instructions
- Mix well the garlic, salt, rosemary olive oil in the flours, sugar and instant yeast.
- Gradually add water to form a sticky dough. (The amount of water needed differs for different flours). Knead till nice and smooth and soft.
- In case you are using your mixer knead using the using dough hook for about 7-8 minutes or until the dough becomes smooth and soft.
- Transfer the dough to a well-greased plastic container and let it rise for about 70 minutes or until the dough becomes more than double in volume.
- Transfer the risen dough to a well-floured bench and gradually punch down the air and roll it into a loaf.
- Transfer the shaped loaf into the well-greased loaf pan and set aside for a second rise of 30 minutes or till the loaf rises to the rim of the pan.
- By the end of the second rise preheat the oven to 190ᵒC/375 F.
- Bake the bread for about 45-50 minutes.
- Cool the bread in the rack for minimum 2 hours to cutting.
- Enjoy the bread as sandwich or with any winter soup.
Notes
- The amount of water needed differs for different flours hence add water gradually.
- In case you plan to use dried rosemary 1 teaspoon is enough.
Nutrition
Serving: 1loaf | Calories: 200kcal