Rosemary Roasted Garlic Seeded Spelt Pan Loaf

Steps

1. Preheat the oven to 375°F (190°C). Wrap the garlic cloves in foil with 5 g of the olive oil and roast 25 minutes until soft and golden; cool, then mash to a paste.
2. In a large bowl, stir together the whole spelt flour, bread flour, instant yeast, salt, rosemary, ground flaxseed and pumpkin seeds.
3. Add the lukewarm milk, lukewarm water, honey, the mashed roasted garlic and 20 g of the olive oil. Mix into a shaggy dough.
4. Knead 6–8 minutes, gently since spelt is delicate, until smooth and slightly tacky. This is about 66% hydration (milk and water weighed against the whole spelt flour and bread flour combined) and 1.8% salt.
5. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
6. Brush a 9x5-inch loaf pan with half of the remaining olive oil (5 g). Shape the dough into a tight log and set it seam-side down in the pan.
7. Brush the top with the last of the olive oil (5 g) and sprinkle with the sesame seeds, pressing lightly.
8. Proof at about 75°F (24°C) for 40–50 minutes, until it crowns just above the pan and springs back slowly when poked. Preheat the oven to 375°F (190°C) during the proof.
9. Bake 35–40 minutes, tenting with foil after 20 minutes, until golden and 190°F (88°C) in the center.
10. Turn out and cool on a rack at least 1 hour before slicing into 12 slices; cover with a towel while cooling for a soft crust.