Roasted Garlic Rosemary Whole Wheat Sandwich Loaf

Steps

1. Heat the oven to 375°F (190°C). Put the garlic cloves on a square of foil, drizzle with one-fifth of the olive oil, wrap tightly and roast 30 minutes until soft and golden. Cool, then mash roughly with a fork.
2. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast, salt and rosemary.
3. Add the lukewarm water, honey, two-fifths of the olive oil and the mashed roasted garlic. Mix until no dry patches remain; this is about 76% hydration and 2% salt.
4. Cover and rest 20 minutes so the bran in the whole wheat flour softens, then knead 8 to 10 minutes on a clean counter until smooth, tacky and stretchy.
5. Cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
6. Brush a 9x5-inch loaf pan with one-fifth of the olive oil. Pat the dough into a rectangle, roll it up tightly, pinch the seam and set it seam-side down in the pan.
7. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns about 1 inch above the rim and springs back slowly when poked.
8. Meanwhile heat the oven to 425°F (220°C) with an empty metal pan on the bottom rack.
9. Brush the loaf with the last one-fifth of the olive oil and slash it down the center. Set it in the oven, pour about 1 cup of extra hot tap water (not part of the dough) into the empty pan for steam, and bake 15 minutes.
10. Lower the heat to 375°F (190°C) and bake 25 to 30 minutes more, until deep brown and 200 to 205°F (93 to 96°C) in the center.
11. Turn the loaf out of the pan and bake it directly on the oven rack 5 minutes more to crisp the sides.
12. Cool on a wire rack at least 1 hour before cutting into 12 slices.