Yes, a homemade multigrain bread garlic and rosemary bread that is vegan, no-knead! This one really made me proud. After my first attempt with baking a bread, I was curious and curiouser to try more of homemade breads. This was the time, I thought, for the bread loaf, which could be used later for our breakfast toasts or as sides to dinner entrée soups.
Even after sifting through several recipes that called for all purpose flour, I wanted to stick to using the multigrain flour that I have current my pantry. So I simply improvised those into the following recipe.
4 cups of multigrain flour
1 tbspoon yeast
1.5 tbspoons maple syrup
1.5 to 2 cups of warm water (depends on the moisture content of aatta)
5-6 garlic cloves
3 tbspoons of dried rosemary and other herbs, plus some more to sprinkle
2 tbspoons of olive oil
Salt to taste
Oat flour (can be made by just grinding some plain oats in mixer for few seconds)
1. Dissolve the yeast and maple syrup in a cup of warm water. Stand it for 15 minutes.
2. Blend garlic, herbs, oil, salt, and a remaining water together.
3. Mix the yeast solution, garlic-herb paste and flour together in a large bowl to form a shaggy flour, which needs to be mixed rather than hard kneading.
4. Let it rise for two hours.
5. Prepare the loaf pan by coating it with olive oil and dusting it with oatmeal
6. Form a loaf of raised flour and put it in the pan. Stand it for 30 minutes while preheating oven at 400 F.
7. On bread loaf, make few serrated cuts and sprinkle more herbs and oats upon it.
8. Bake for 35 minutes and then let it cool for an hour at room temperature before cutting slices.
The result was gorgeous and sumptuous and only strengthens my resolve to bake more at home.