Winter seemed to have descended on us over night. All of a sudden heaters and big jackets are required again, and Diego my puss in boots has taken to purring and kneading the blanket on the bed. It’s so nice to have the house filled with the aroma of bread baking. And this bread has one of the most intoxicating aroma I say! I love putting roasted garlics into my bread, and often I’d also use rosemary. It was the first time I thought of combining it with thyme when I created this bread. The smell is insanely wonderful!
- 3 cups of high grade (bread) flour (~450g)
- 1 cup wholemeal flour (~150g) (or just use bread flour)
- 2 tablespoons roasted garlics (6-8 cloves)*
- 2 tablespoons olive oil which the roasted garlics soaked in
- 1/2 tablespoon dried thyme (or 1.5 tablespoons fresh)
- 1 tablespoon instant dried yeast (~7g)
- 1+3/4 cups water
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 cup chopped almonds (optional)
Follow these steps:
- Combine everything except almonds and knead for 15-20 minutes until smooth and elastic.
- Add the almonds and knead into the dough until evenly distributed.
- Let it rise for 1 hour or until doubled.
- Punch it down to degas then fold or roll up and shape into a loaf.
- Let it rise for another hour or until doubled.
- Bake at 200C for 45-60 mins or until the loaf sounds hollow when tapped on the bottom.
I have been making this bread in my bread maker. Just throw everything in and set it to go. When I don’t have the time to wait on sourdough, or fire up Big Bill my clay oven, I’m very thankful for the invention of instant dried yeast and bread maker. This bread is really wonderful for sandwiches, or served with some thick warming soup.
A note on roasted garlics: Next time you use your oven, cut off the top of a few bulbs of garlics to expose a little of the cloves, then drizzle with some olive oil, cover with a lid and throw them into the oven after you’re done cooking with the oven. Leave the garlics in there over night. The next day they should be nice and soft (if not, next time leave the heat on for 15 minutes for the garlics before turning the oven off). Squeeze the cloves out of the skins and put them into a jar and cover with olive oil for later use. They should be able to keep for a month like this.