Method

• Mix the yeast with 2 tablespoons of lukewarm water and the sugar. Set aside for 10 minutes.
• Put the flour(s) into the bowl of a stand mixer fitted with a dough hook attachment. Make a well in the centre of the flour. Put the Black Garlic Paste, salt and yeast/sugar mixture into the centre. Add the lukewarm water.
• Knead the dough for 10 minutes on medium speed. The mixture will look sticky but do not be tempted to add any more flour.
• Once kneaded, scrape down any dough sticking to the side. Cover the mixing bowl containing the dough with cling film. Leave the dough in a warm place to rise for 2 – 3 hours or until doubled in size.
• Once the dough has doubled in size ‘knock back’ by kneading the dough for a further 2 minutes. The dough will be sticky.
• Grease a 2lb loaf tin with olive oil. Shape the dough to fit the loaf tin. Place the dough into the loaf tin and put in a warm place to rise for approximately 1 hour 15 minutes or until the dough is doubled in size.
• Preheat the oven to 220C/200Cfan/Gas7.
• Place a shallow baking tray in the bottom shelf of the oven. Throw a glassful of water onto the baking tray which is at the bottom of the oven and shut the door.
• Bake the loaf for 30 – 40 minutes until the bread is cooked. Test by knocking on the underside of the loaf; it should sound hollow.
• Transfer to a wire rack and leave to cool completely before slicing.

To Serve: spread thickly with BGK’s Black Garlic Butter or BGK’s Black Garlic Bacon Jam. This is delicious served with BGK’s Black Garlic Smoked Mackerel Pâté.

Top Tip: throwing a glassful of water into a shallow baking tray at the bottom of the oven with help to develop a good crust.