Roasting the garlic brings out its mild flavour and natural sweetness so don't be afraid of using the whole head.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2008
- 1 garlic head
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon granulated sugar
- 1 cup warm water
- 1 pkg active dry yeast or 1-1/4 tsp/11 ml
- 2 tablespoons finely chopped oil packed sun dried tomatoes
- 1 teaspoon salt
- 1 cup multigrain flour
- 1 cup whole wheat flour
- 2 cups white bread flour
MethodSlice top off head of garlic; place garlic on foil and drizzle with 1 tbsp (15 mL) of the olive oil. Wrap and bake in 375°F (190°C) oven for 45 to 60 minutes or until garlic is softened. Let cool. Squeeze out pulp into small bowl; mash and set aside.
In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy. Stir in remaining oil, tomatoes, salt and mashed garlic. Stir in multigrain flour and 1-3/4 cups (425 mL) of the white bread flour to make sticky dough.
Turn out dough onto lightly floured surface; knead for 8 minutes or until smooth and elastic, adding as much of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 to 1-1/2 hours or until doubled in bulk.
Punch down dough; turn out onto lightly floured surface. Pat into 11-inch (28 cm) circle. Roll up into cylinder with tapered ends. Pinch along bottom to smooth and seal. Place on parchment paper-lined baking sheet. Cover and let rise for 1-1/4 to 1-1/2 hours or until doubled in bulk.
With sharp knife, cut 4 shallow slashes diagonally across top of loaf. Bake in centre of 375°F (190°C) oven for about 40 minutes or until loaf sounds hollow when tapped on bottom. Let cool on rack.
Nutritional facts Per slice: about
- Sodium 197 mg
- Protein 5 g
- Calories 163.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 26 g
- Iron 12.0
- Folate 19.0
- Calcium 1.0
- Vitamin C 3.0