Breads, Creative in the Kitchen, herbs, It's All Creative, tips and tricks, Vegetarian/Vegan, Video
by madeline2020

Rosemary Garlic Buttermilk Bread

Rosemary Garlic Bread rising in the oven

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Ingredients

  • 5 1/4 cups flour
  • 1 1/2 cups whole wheat flour
  • 4 tsp salt
  • 1 1/2 TB instant yeast
  • 2 1/2 TB buttermilk powder
  • 3 cups of warm water
  • the leaves from 4 healthy sprigs of fresh rosemary
  • 2 cloves garlic (minced)
  • 1/3 cup steel-cut oats (or cornmeal) for the pan
  • 1 1/2 cups water for the oven

In your largest mixing bowl, whisk together your dry ingredients except for the garlic and rosemary.

Add warm water and mix well, making sure to stir in all the flour on the sides of the bowl. It will be sticky to the touch, not looking like traditional flour dough

Once combined, add in the garlic and rosemary and squish it around with your hands just enough to get those ingredients well incorporated. It will stick to your hands, but scrape it off. You shouldn’t need to do too much mixing to get it all combined.

Cover loosely with cling wrap, then cover with a towel, and set in a quiet, warm spot for two hours. I left mine for just an hour and a half and it didn’t rise as well as it should.

Dust a couple of baking sheets with steel-cut oats. It doesn’t need to coat the pan, just a 3 or 4 TB per pan.

Dust your hands lightly with flour, then carefully and quickly (without too much handling) separate the dough into thirds, and form each into a smooth ball.

(Note: at this point, if you’re not going to cook it all, you can wrap the dough in cling wrap and refrigerate it to bake later)

Place the formed dough onto the baking sheet (mine usually take two on one sheet and one on the other) leaving enough room around each for them to continue rising.

Let sit uncovered, in a draft-free warm room for another 40 minutes. If you’ve refrigerated your dough, you’ll probably need to give it a full hour and a half to rise from the fridge.

Preheat your oven to 450 degrees, and then place a baking pan with 1 1/2 cups of water in the bottom of your oven.

Dust the top of your loaf(ves) with flour and cut a pattern into the dough, approximately 1/2″ deep. You can use a sharp knife or a lame if you have one (a razor blade set into a handle).

Bake the bead for 30 -35 minutes until well browned.

The bread freezes well. Just allow it to cool entirely. It heats up well in a 350-degree oven for 10 minutes!

Properly slashed loaves of my Basil Lemon Buttermilk bread.