Recipe · Artisan Breads

Fresh Milled Rosemary Garlic Braid

By: Eleen Beisner

This soft, buttery rosemary garlic braid is made with 100% freshly milled flour. Hard white wheat gives the loaf plenty of strength and rise, while a little spelt creates a tender crumb and wonderful flavor. Roasted garlic and fresh rosemary are kneaded right into the dough, then the warm loaf is finished with roasted garlic butter.

Prep time: 3–4 hours · Bake time: 20-25 minutes · Yields: 1 large braided loaf

Ingredients

Instructions

1. Roast the Garlic

   Preheat oven to 425°F. Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil or place in a covered baking dish, and roast for 30–35 minutes, or until very soft.

   Allow to cool slightly, then squeeze the garlic from the skin and mash. Measure 25–30 g (about 1½ Tbsp) for the dough and reserve 2–3 cloves for the garlic butter.

2. Mill the Flour

   Mill 288 g hard white wheat berries and 72 g spelt berries together on a fine setting.

   Add the 9 g vital wheat gluten and mix well.

3. Hydrate the Flour

   Add the milk, warm water, egg, and olive oil to the flour. Mix until all of the flour is moistened and no dry patches remain.

   Cover and allow the mixture to rest for 20–30 minutes.

4. Make the Dough

   Add the sugar, softened butter, yeast, salt, rosemary, and roasted garlic.

   Knead in a stand mixer. Allow approximately 8–25 minutes total for kneading, depending on your mixer. Watch the dough rather than following an exact time—it should become stretchy, elastic, and smooth. The dough should be well developed.

   The finished dough should be very soft and supple but still hold its shape. Avoid adding extra flour simply because the dough feels soft.

5. First Rise

   Place the dough in a lightly greased bowl and cover. Allow to rise for 60–90 minutes, or until approximately doubled in size.

6. Shape the Braid

   Turn the dough onto a clean or very lightly oiled work surface and divide into 3 equal pieces.

   Roll each piece into a rope approximately 16–18 inches long. Pinch the three ropes together at one end and braid. Pinch the other end closed and tuck both ends underneath the loaf.

   Transfer to a parchment-lined baking sheet.

7. Final Rise

   Cover loosely and allow the loaf to rise for 30–45 minutes, until noticeably light and puffy. It does not need to fully double.

8. Bake

   Preheat oven to 350°F.

   Bake for 15–20 minutes, beginning to check the loaf at 15 minutes. The braid should be golden brown and the center should reach approximately 188–190°F.

   Remove from the oven as soon as it is done to keep the crumb soft and tender.

9. Finish with Garlic Butter

   Melt the butter and combine with the reserved mashed roasted garlic and a pinch of salt.

   Brush generously over the loaf while it is still hot from the oven.

   Transfer to a wire rack and allow to cool before slicing.

Baker's Notes

The dough should be very soft and supple but still hold its shape; avoid adding extra flour simply because it feels soft. For the best texture, remove the loaf from the oven as soon as it reaches 188–190°F and brush it with garlic butter while it is still hot.

Storing & Freezing

Storing

Allow the loaf to cool completely before storing. Keep it in an airtight container or bread bag at room temperature for 2–3 days. For the softest texture, avoid refrigerating the bread, as refrigeration can cause it to dry out more quickly.

Freezing

Once completely cool, wrap the whole loaf tightly or slice it first for easier serving. Place in a freezer-safe bag or container and freeze for up to 3 months.

Thaw at room temperature while still wrapped to help keep the bread from drying out. To refresh the loaf, warm it in a 300°F oven for about 5–10 minutes. Individual slices can also be warmed briefly in the toaster or microwave.