minutes per mile blog

carbtastic chronicles #8: rosemary garlic bread

What am I thankful for? Friends and family. And bread.rosemary_garlic_bread_wheat_DSC0166This week I wanted to make something in the rosemary garlic range. After browsing a few savory recipes, nothing really blew my hair back… so, I ventured on and made up my own recipe. (!!)rosemary_garlic_bread_wheat_DSC0154As you can see, my loaf turned out a wee bit lopsided. But other than that, he was a success! (Yes, I personify my bread.)rosemary_garlic_bread_wheat_DSC0158I did a mix of white and wheat and also threw in some grains and seeds for a healthy touch. A sprinkle of vital wheat gluten and soy lecithin ensured that everything rose to perfection :).rosemary_garlic_bread_wheat_DSC0156-001Plus, it’s fun to eat barley and millet. They crunch.rosemary_garlic_bread_wheat_DSC0164-001We’ve been using these savory slices as an egg-cellent breakfast toast. Our Bacon Sunday tradition is still thriving, in case anyone was wondering._DSC0171And here’s the recipe for the loaf:

Garlic Rosemary Bread

  • 3/4 cup water
  • 3/4 cup milk (I used half almond milk, half 2%)
  • 3 tablespoons butter, sliced into a few pieces
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 1.5 cups white flour (I recommend King Arthur)
  • 2 cups wheat flour (again, King Arthur is the way to go)
  • 2 teaspoons yeast
  • 2 tablespoons vital wheat gluten
  • 1 tablespoon soy lecithin granules
  • 2 tablespoons pearl barley – optional
  • 1 tablespoon millet – optional
  • 3 tablespoons sunflower seeds – optional
  • 2 sprigs of fresh rosemary, chopped – optional
  • 1/4 teaspoon minced garlic – optional

Directions: In a bread maker (or by hand, for you sad souls that don’t have the best invention ever), mix and knead all ingredients together. If using a bread maker, be sure to add yeast and flour last/on top, and wet ingredients on the bottom. Make dough and let rise for an hour or so. Then, punch down dough and let sit for about five minutes. Transfer into a baking loaf. Let rise in a warm, damp place for another hour or so. Bake at 350 for 25 minutes. Let cool for at least two hours before slicing!

3 thoughts on “carbtastic chronicles #8: rosemary garlic bread

  1. That looks so delicious!

    I wanted to stop by and let you know that I enjoy reading your blog and have nominated you for a One Lovely Blog Award. Not sure if you’ve received another nomination, but participation is voluntary. I’ve posted the rules on my blog if you want to participate. :)

Leave a Reply

Your email address will not be published. Required fields are marked *