Roasted Garlic and Rosemary Spelt Flour Braid Loaf

20 Apr

So here it is, as promised, the recipe for the Garlic & Rosemary Braid that I made to go with the Baked Camembert with Honey Glazed Pear & Almonds in my last post.

The delicious flavour of this bread comes from roasting a whole bulb of garlic with fresh rosemary in the oven for about 35 minutes until it is soft and sweet. You then squeeze the roasted cloves out of their papery cases and mash them with a beaten egg. All of this goes into the bread mixture before kneading.

I don’t need to tell you that it smells amazing while it is cooking and that you will not be able to resist pulling a piece off to stuff in your mouth as soon as it comes out of the oven. You may want to have some olive oil ready to dunk it into.

I brushed the top with olive oil, sea salt and rosemary after 15 minutes of cooking and then put it back in the oven for another 10-15 to get golden. I also painted another layer of olive oil over the top when I took it out of the oven to give it a lovely shiny finish.

Roasted Garlic & Rosemary Braided Spelt Loaf

Makes 1 loaf, vegetarian, wheat-free. Adapted from Taste of Home

  • 1 head of garlic
  • 1 tsp olive oil
  • 1 tbsp finely chopped fresh rosemary
  • 2 tsp veg stock
  • 450 gr (3 cups) spelt flour (or plain flour)
  • 1 tbsp sugar
  • 1 sachet of quick action yeast (or I used 25 gr fresh yeast, finely chopped)
  • 1 tsp salt
  • 75 ml (1/3 cup) milk (I used oat milk)
  • 75 ml (1/3 cup) water
  • 3 tbsp olive oil or butter plus extra for brushing top
  • 1 egg, lightly beaten

Preheat oven to 210 C. Remove the outer paper from the head of garlic but do not peel or separate the cloves. Cut off the top of head of garlic but leave the root end intact. Place cut side up on a baking sheet (or oven proof pan), brush/drizzle with a teaspoon of oil and sprinkle with the rosemary. Cover and roast for 30-35 minutes until soft. Leave to cool for 10 minutes then squeeze the cloves out of their cases into a small bowl with the veg stock and mash with a fork.

Whisk together the flour, sugar, yeast and salt in a large bowl. In a small saucepan gently heat the milk, water, 3 tbsp butter or olive oil until just warmed through. Add this to the dry ingredients and combine well with a wooden spoon.

Beat an egg into the mashed garlic until smooth and add that to the mix as well. Add a bit more flour if the dough is too wet but you want quite a sticky dough.

Tip it out onto a floured surface and knead for 10 minutes until smooth and elastic. Cover and leave for 10 minutes.

Turn the dough out and divide into three equal balls. With your hands, roll these into approx 18 inch sausages/ropes. place the sausages on a baking sheet lined with baking paper that has been brushed with oil. (they will probably hang over one end at this point) and braid/plait them as evenly as possible. Pinch the ends to seal and tuck them under. Cover again and leave in a warm place to double in size, about 30-45 minutes.

Preheat the oven to 180C and bake for 15 minutes. Mix some chopped rosemary and sea salt into a tablespoon of olive oil and brush this over the top of the bread. Put it back in the oven for another 10-15 minutes until golden brown.

You can also brush it with more olive oil when it has finished cooking to give it a nice shine. Leave to cool on a wire rack. If you can bear to wait, that is…

Enjoy your weekend…


21 Responses to “Roasted Garlic and Rosemary Spelt Flour Braid Loaf”

  1. Ms. Fastspeed April 20, 2012 at 5:26 pm #

    The title of this post ticks every single box in my mind. Sounds and looks utterly delicious. Thanks for sharing the recipe!

  2. Little Sis April 20, 2012 at 5:28 pm #

    WOW! That picture is a showstopper. Thanks for the recipe!

  3. Brittany April 20, 2012 at 5:31 pm #

    This bread looks amazing, I would eat all of this!

  4. Buon Appetito Daily! April 20, 2012 at 5:45 pm #

    looks absolutley wonderful. well done!

  5. Haley @ Health Freak College Girl April 20, 2012 at 5:46 pm #

    i love making homemade bread! this is definitely on my to do list

  6. frugalfeeding April 20, 2012 at 6:04 pm #

    That is just about the best looking loaf I’e ever seen. this looks fantastic – just my sort of flavouring too.

  7. Big Hungry Gnomes April 20, 2012 at 6:16 pm #

    This bread looks stunning. I love the idea flavouring it with a whole head of roasted garlic and masses of rosemary. Thanks for sharing the great recipe

  8. Three Well Beings April 20, 2012 at 6:43 pm #

    Well I printed your previous recipe for the rosemary garlic baked Camembert, so now I will get to the spelt flour and move ahead! Perfect for the weekend! I can already smell it, and I just heard on the radio this morning that April is National Garlic month here in the U.S. 🙂 Debra

    • foodblogandthedog April 20, 2012 at 7:21 pm #

      Yay for garlic month!! Hope you enjoy and have a great weekend Debra!!

  9. kellieanderson April 20, 2012 at 8:29 pm #

    Love the look of this. I can practically smell it! I have never tried stock in bread but it makes sense for extra flavour in a special savoury bread. Looking forward to making this, although it won’t be as photogenic 😀

  10. Conor Bofin April 20, 2012 at 11:19 pm #

    You are doing a very good job of making me think that there is more to life than meat. Fantastic post.

  11. Just A Smidgen April 21, 2012 at 2:47 am #

    Gorgeous photos!! Stunning loaf of bread! I’m saving this recipe to try, I adore spelt and the nutty flavor it imparts to baking:)

  12. Liz Berg (@ThatSkinnyChick) April 21, 2012 at 2:49 am #

    Oh, how I love a braided loaf…and the texture of your bread is divine!!!

  13. Chica Andaluza April 21, 2012 at 10:58 am #

    That looks amazing – where do you find Spelt flour – I have yet to cook with it…

    • foodblogandthedog April 23, 2012 at 2:48 pm #

      Hi Tanya, I get the spelt flour from the Herboristeria but have just found a new supplier. He’s called El Amasadero, an online business but he’s based in Alhaurin so I can pop in and buy stuff. Look him up, I know he ships all over.

  14. dassana April 21, 2012 at 4:39 pm #

    such a gorgeous bread. i plan to make the bread with plain flour and without eggs.

  15. Tesney Ap April 22, 2012 at 4:00 pm #

    It looks so gorgeous and fresh 🙂

  16. Rufus' Food and Spirits Guide April 22, 2012 at 10:57 pm #


  17. robertakitchen August 10, 2012 at 8:06 am #

    WOW!!! I love spelt, what a great idea! Do you think is possible to make it with no egg? Thanks!

    • foodblogandthedog August 10, 2012 at 6:04 pm #

      I think it should work using an egg replacer like flaxmeal & water. For 1 egg you mix 1 tbsp flaxmeal with 3 tbsp warm water, stir and leave for 10 mins. Let me know if you try it, fingers crossed!


  1. Garlic and rosemary plaited loaf « Blog Wellington - September 12, 2012

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