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Whole Wheat Garlic Bread | Garlic Bread Recipe From Scratch

Babita Singh
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.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 55 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Italian
Servings 4 Servings

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

1. I recommend proofing of yeast first whichever yeast you use instant or active.
2. For proofing yeast, use lukewarm water not hot water otherwise it will kill the yeast.
3. While proofing keeps an eye on the dough because in summer it takes less time and in winter take more time.
4. You can keep the same veggies or add others according to your choice or taste.
5. 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.
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