This eggless whole wheat garlic bread is a yummy and delicious snack or appetizer made with whole wheat flour, fine semolina, fresh garlic and stuffed with cheese filling. Check the detailed step by step instruction for making garlic bread recipe from scratch at home and the video link below in the post.
About Whole Wheat Garlic Bread
This cheese garlic bread recipe is a baked bread topped with fresh garlic, butter and some herbs. We can toast or bake it in the conventional oven or on a gas stove. It is an American dish and serves with the name “Italian garlic bread” whereas it does not exist in Italian cuisine. However, it is similar to the Italian dish Bruschetta. And now, it is famous all over the world.
There are various methods of making garlic bread recipe. It can be made with or without filling and tastes yum in either way. It goes well with salad and soups on the side.
My Other Baked Bread Recipes You Would Like to Try
Eggless Whole Wheat Personal Pizza
A cheese-filled whole wheat garlic bread made from scratch has a signature semi-circle shape which came from domino and pizza hut. but it is not necessary you can give it any shape you like. The shape does not affect the taste.
Traditional garlic bread is made with all-purpose flour which helps in providing a light and soft texture to the bread. But health point of view it is not a healthy food item and came under the junk food category.
So, here I am sharing a garlic bread recipe with a healthy twist using whole wheat flour and fine semolina. Also, used cheese and veggies filling inside. No eggs or any chemicals are used in this recipe.
Whole Wheat Garlic Bread-Main Ingredients
Yeast – I used instant dry yeast that gives good results in bread making and easy to use. But if you do not find it easily can use active dry yeast also.
Whole wheat flour – Rich in fibre and most of the nutrients required, a good choice to make garlic bread healthy and nutritious.
Fine semolina or chitori suji – rich in iron and helps in giving a light texture to the garlic bread. If you do not have fine suji in hand grind regular suji in a grinder and use it.
Toned milk – it increases the flavour and moisture in the bread.
Cheese – I have used a blend of mozzarella and cheddar cheese but if you want you can use only plain mozzarella cheese.
Other Ingredients for Making Cheese Stuffed Garlic Bread Recipe
Sugar – It is used to activate and boost yeast action and gives a mildly sweet taste to the bread. I have used white sugar but, jaggery, coconut sugar, palm sugar can also be used as a healthy alternative.
Fresh malai – provides moisture and softness to the garlic bread. You can use butter or oil instead.
Salt – gives a savoury flavour and enhance the taste.
Sweet corn and green pepper– give a great taste and increase nutrition value.
Dry herbs – provides aroma and enhance flavour.
Whole Wheat Garlic Bread Video
Benefits of Eating Whole Wheat Garlic Bread
This garlic bread is made with whole wheat flour and semolina. They both are rich in essential nutrients and fibre. Garlic is a well-known herb in Ayurveda and famous for its role in stimulating the functioning of the immune system. It also helps in regulating blood pressure and thus preventing heart disease.
This cheesy garlic bread is perfect for breakfast or snacks time or serves as an appetizer before the main course meal. It tastes delicious when it is warm. I am sure you will enjoy this healthy and delicious garlic bread recipe with your family and friends.
FAQs
How to Store Garlic Bread?
We can prepare them beforehand and pack them individually in aluminium foil and store them in the refrigerator for 3-4 days or also freeze them for 15-20 days. Before serving, defrost them and toast them with foil wrap in the oven at 180-degree Celcius or 350 degrees Fahrenheit for 10-12 minutes. If you are in a hurry just, remove the foil wrap and microwave it for few seconds.
Eggless Cheesy Whole Wheat Garlic Bread-Step by Step Preparation
Proofing of yeast
1. In a bowl add yeast, sugar and lukewarm water. Mix it nicely, cover it and leave aside for 10 minutes. Take 60 ml lukewarm milk and add 1 tsp vinegar to make buttermilk. Mix and put it aside for 5-10 minutes. Now take a big mixing bowl, add wheat flour, fine semolina, sugar, salt and mix them well.
Making of dough
2. Then add yeast mixture, buttermilk and start mixing. Add water as required to make a soft and sticky dough.Cover the bowl and put it aside for 15-20 minutes. It helps in gluten development in the dough.
3. After that, sprinkle some dry flour on a dry clean surface or kitchen counter and take out the dough from the bowl and start kneading it. The dough will be very sticky in the beginning but do not worry, it’s fine. Knead the dough for 2-3 minutes then add malai to the dough and knead it further for 10-12 minutes.
4. After 10-12 minutes of kneading dough become less sticky and smooth in texture. Now grease the bowl with little oil and place the dough in it. Sprinkle some dry flour and mark a cut on the dough top. Cover with a kitchen towel and place this in a warm place for about 40-45 minutes.
5. Meanwhile, in a small pan add butter and chopped garlic, cook it till the raw smell of garlic is gone. Add red chilli powder and dry basil, mix and switch off the flame. Let it cool down.
Baking of garlic bread
6.Take a baking tray and sprinkle little cornmeal over it. It avoids sticking and burning garlic bread at the bottom. If cornmeal is not handy just grease the tray with oil or lined it with parchment paper.
7. Once the dough becomes double in size, punch down the dough and make a round of it. Divide the dough into 2 pieces. Sprinkle some dry flour and place one dough round, roll it into a rectangle a little smaller than the size of the baking tray.
8. Place it on the baking tray, spread butter and garlic mixture over it. Then topped with cheese, sweet corn and chopped green pepper. Put it aside.
9. Now roll out the other half of the dough into another rectangle of the same size and place it on the first part on the baking tray. Close all the end nicely so that cheese would not come out after melting.
10. Make cut on equal distances on the shorter length. Make a big cut mark on the long side. Do not make deep cuts. Apply butter on it and leave aside for 15-20 for the second proofing.
11. Meanwhile, set the oven at 200 degrees Celsius with both the rods on and preheat it for about 10-15 minutes.Place the garlic bread inside the heated oven and bake it for about 20-25 minutes till it gets a nice light brown colour on the top surface.
12.Take it out from the oven and let it cool for 2-3 minutes. Cut the pieces from the marked cuts and enjoy warm cheesy garlic bread with tomato ketchup and a cup of fruit juice.
Serving Suggestions
Garlic bread is mainly served as side dish with Italian pastas. It also goes well with tomato soup, vegetable stew, salads or boiled vegetables as an accompaniment. Garlic bread can also be served as in starter menu or as a snacks with evening tea.
Tips and Tricks
- I recommend proofing of yeast first whichever yeast you use instant or active.
- For proofing yeast, use lukewarm water not hot water otherwise it will kill the yeast.
- While proofing keeps an eye on the dough because in summer it takes less time and in winter take more time.
- You can keep the same veggies or add others according to your choice or taste.
- I have added a blend of mozzarella and cheddar cheese because I like the flavour of them but you can easily replace it with mozzarella.
Recipe Card
Whole Wheat Garlic Bread | Garlic Bread Recipe From Scratch
Ingredients
For yeast activation
- 1 & ½ tsp instant dry yeast
- ½ tsp granulated sugar
- 60 ml water (lukewarm)
For dough
- 150 gm whole wheat flour + little for dusting
- 150 gm fine semolina
- ¾ tsp salt
- ½ tbsp powdered sugar
- 1 tbsp fresh malai
- 60 ml milk lukewarm
- 1 tsp white vinegar
- 100 ml water or more depends upon the quality of flour used
- 1 tsp oil for greasing
For filling
- ½ cup frozen sweet corn
- ½ cup finely chopped green pepper
- 150 gm Cheese (I used blend of Mozzarella and Cheddar cheese)
- 40 gm homemade butter (unsalted)
- 2-3 tbsp finely chopped fresh garlic
- ¼ tsp red chilli powder or flakes
- ¼ tsp salt
- 1 tsp dry basil or oregano
- 2 tbsp corn meal for dusting baking tray
Instructions
- In a bowl add yeast, sugar and lukewarm water. Mix it nicely, cover it and leave aside for 10 minutes.
- Take 60 ml lukewarm milk and add 1 tsp vinegar to make buttermilk. Mix and put it aside for 5-10 minutes.
- Now take a big mixing bowl, add wheat flour, fine semolina, sugar, salt and mix them well.
- Then add yeast mixture, buttermilk and start mixing. Add water as required to make a soft and sticky dough.
- Cover the bowl and put it aside for 15-20 minutes. It helps in gluten development in the dough.
- After that, sprinkle some dry flour on a dry clean surface or kitchen counter and take out the dough from the bowl and start kneading it.
- The dough will be very sticky in the beginning but do not worry, it’s fine. Knead the dough for 2-3 minutes then add malai to the dough and knead it further for 10-12 minutes.
- After 10-12 minutes of kneading dough become less sticky and smooth in texture. Now grease the bowl with little oil and place the dough in it. Sprinkle some dry flour and mark a cut on the dough top. Cover with a kitchen towel and place this in a warm place for about 40-45 minutes.
- Meanwhile, in a small pan add butter and chopped garlic, cook it till the raw smell of garlic is gone. Add red chilli powder and dry basil, mix and switch off the flame. Let it cool down.
- Take a baking tray and sprinkle little cornmeal over it. It avoids sticking and burning garlic bread at the bottom. If cornmeal is not handy just grease the tray with oil or lined it with parchment paper.
- Once the dough becomes double in size, punch down the dough and make a round of it. Divide the dough into 2 pieces.
- Sprinkle some dry flour and place one dough round, roll it into a rectangle a little smaller than the size of the baking tray.
- Place it on the baking tray, spread butter and garlic mixture over it. Then topped with cheese, sweet corn and chopped green pepper. Put it aside.
- Now roll out the other half of the dough into another rectangle of the same size and place it on the first part on the baking tray.
- Close all the end nicely so that cheese would not come out after melting.
- Make cut on equal distances on the shorter length. Make a big cut mark on the long side. Do not make deep cuts.
- Apply butter on it and leave aside for 15-20 for the second proofing.
- Meanwhile, set the oven at 200 degrees Celsius and preheat it for about 10-15 minutes.
- Place the garlic bread inside the heated oven and bake it for about 20-25 minutes till it gets a nice light brown colour on the top surface.
- Take it out from the oven and let it cool for 2-3 minutes. Cut the pieces from the marked cuts and enjoy warm cheesy garlic bread with tomato ketchup and a cup of fruit juice.
Notes
Try these healthy guilt free whole wheat garlic bread recipe, take a picture and tag it #healthicallykitchen on Instagram. Or, save it for later on Pinterest. I love to see them. Happy cooking! If you like this recipe, don’t forget to share it with your friends and family, and give us a 5 star rating.
