Who doesn't love fresh baked bread? This one is infused with garlic which makes it a double winner in my book!
3/4 cup whole wheat flour
1 cup bread flour
2 cups all purpose flour
2 1/4 tsps instant yeast
1 tbsp brown sugar
1 1/2 cups water (or whey) 105-110°F
1 tsp sea salt
1 tbsp olive oil
1 tbsp fresh chopped rosemary (plus more for top)
2-3 tbsps minced garlic
Mix water and sugar together in a large mixer bowl. Use a thermometer to ensure the water temperature is good. Add yeast and gently stir. Cover bowl with a dish towel and leave 5-10 minutes for the yeast to activate.
Combine the flours and salt. Add the garlic and rosemary to the flour using a pastry blender to incorporate them well, then add to the yeast mixture along with the olive oil.
Using the dough hook attachment, knead 5 minutes. Form a smooth ball and if you like roll the top in some extra chopped rosemary. Place ball on a sheet of parchment. Pull up the four corners of the parchment and lift into a 6 quart slow cooker. Tuck in the paper and cover the crock. Bake on high for 2 hours.
After 2 hours the internal temperature of the bread should read 200°F but it'll look a bit anemic, like this 🠋
Place the bread, still on it's parchment, in the oven and broil for 3-5 minutes or until nicely golden.
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