Garlic Wholemeal Bread

Instructions

1. 1

   Roast the garlic cloves in a small oven-safe dish at 200°C for 12 minutes until golden and soft, then squeeze the cloves from their skins and mash into a smooth paste.

   Tip: Roasting garlic mellows its sharpness and adds a sweet, nutty flavour to the bread.

2. 2

   In a large mixing bowl, combine the wholemeal flour, instant yeast, salt, and black pepper. Create a well in the centre and pour in the warm water, mashed roasted garlic, honey, and olive oil.

   Tip: Keep the salt away from the yeast initially to prevent it from being damaged.

3. 3

   Stir all ingredients together with a wooden spoon until a shaggy dough forms, then knead by hand for 8-10 minutes until the dough becomes smooth and elastic, sprinkling in the fresh rosemary halfway through.

   Tip: Wholemeal dough requires slightly more water and longer kneading than white flour varieties.

4. 4

   Shape the dough into a round loaf and place it on a baking tray lined with baking paper. Cover loosely with a damp cloth and leave to rise at room temperature for 45 minutes until puffy.

   Tip: A warmer kitchen will speed up rising time; aim for a dough that has increased by about one-third.

5. 5

   Preheat your oven to 220°C. Score the top of the loaf with a sharp knife in a crosshatch pattern, cutting about 5mm deep.

   Tip: Scoring helps the bread expand evenly during baking and creates an attractive finish.

6. 6

   Spray the loaf lightly with water using a misting bottle, then transfer to the oven and bake for 32-35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped underneath.

   Tip: A water spray in the first 5 minutes of baking creates steam, which helps develop a crispy crust.

7. 7

   Remove the bread from the oven and transfer to a wire cooling rack. Allow to cool for at least 15 minutes before slicing.

   Tip: Cooling on a rack prevents the base from becoming soggy.