Roasted Garlic and Dill Artisanal Bread

Food and prop styling by Shiri Feldman
Photography by Felicia Perretti
Food prep by Chef Suzie Gornish

Artisanal bread delivers the taste of sourdough without the hassle of needing a starter.

YIELDS 1 LOAF

• 1 head garlic, roasted (see note on opposite page)
• 2 Tbsp chopped dill leaves (or 2 tsp dried)
• 2 cups high-gluten bread flour
• 1 cup white whole wheat flour
• 1½ tsp salt
• 1 Tbsp sugar
• ½ tsp dried yeast
• ⅔ cup 5-grain blend flour (I used Grain Brain)
• 1 Tbsp olive oil
• 14 oz (400 g) water (1⅔ cups + 1 Tbsp)

For Rising and Baking

• 1 egg, whisked
• assorted nuts or Everything But the Bagel spice (optional)

Measure all the ingredients in the order written into a glass or plastic bowl. (Push the roasted garlic cloves out of the peels and into the bowl.)

Mix all the ingredients with a plastic spoon, circling the spoon from the outer part of the bowl to the inner part to form a shaggy dough.