Black Garlic Streusel Loaf

Labels: { Bread }

This black garlic bread features a tender, fluffy aromatic crumb and a crunch crust topped off with a sprinkle of buttery streusel flavoured black garlic granulates. With the use of black garlic and kala namak black salt, it adds the bread great colour and is just burst of complex, tasty flavours. Enjoy it as a side to your soup, salad or as a snack with nothing but butter.
Black garlic is a type of fermented garlic and has a deep umami flavor, with notes of plum, licorice and chocolate and is fantastic in salads, dressings and bread.

Dough	Streusel
500 g Plain flour 1 package / 7 g Dr. Oetker instant dried yeast 1 tsp Kala namak black salt 35 g Black garlic cloves, mashed 1 Egg, medium 2 Egg whites (about 60 g) 165 ml Leftover beer (or water) 2 tbsp Olive oil	80 g Plain flour 1/2 tsp Dried black garlic granulates 1 tbsp Coconut sugar Pinch of kala namak black salt 80 g Butter, cubed and softened

In the bowl of your stand mixer attached with a dough hook, mix all of the dough ingredients at slow speed for 5 minutes, then increase the speed and knead until you reach the windowpane stage. This will take another 5-8 minutes.
Turn out the dough on a lightly floured surface and shape the dough into a ball. Return the dough to the bowl and cover with a clean kitchen towel.
Place the dough in a warm place and proof until it has doubled in volumn, about 2 hours, depending on the temperature of your kitchen.
For the streusel, mix the flour, dried black garlic granulates, coconut sugar and salt. Add in the softened butter cubes and rub into the flour mixture with your fingers until you have pea size pieces. Cover and refrigerate until needed.
When the dough has doubled, punch all the air out. Divide into 3 even portions. Shape each into a ball and place them into a 24x12x10 cm loaf pan lined with baking paper.
Cover with a damp tea towel and proof until doubled. Once doubled, spray or brush the loaf with water and sprinkle the streusel topping over.
Preheat the oven to 180C/350F. Bake the loaf in the middle of hot oven for 35-40 minutes until golden brown. Remove from the oven and turn out onto a wire rack to cool to room temperature before slicing.

10 comments:

DEZMOND 6/2/25 13:09: Beer is uber good for making bread and other stuff too, my fave savoury waffles are made with beer und sesame.
Lucimar da Silva Moreira 6/2/25 13:40: Angie esse pão de alho está uma delícia o aspecto é de dá água na boca bjs.
Tom 6/2/25 13:45: ...another yummy treat!
Lola Martínez 6/2/25 14:04: Ya me gustaría probarlo, cuando tiene variedad de matices apetece saborearlo.
Federica Simoni 6/2/25 14:55: wow sembra magnifico!!
Mbul Kecil 6/2/25 15:24: combine between sweet and savory....yummy bread as always Angie...
eileeninmd 6/2/25 16:15: Looks yummy Angie! Thanks for sharing.
Take care, have a happy day!
David M. Gascoigne, 6/2/25 17:12: Never having heard of black garlic, I would love to taste this bread.
Anonymous 6/2/25 17:20: Yummy.
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Christine 6/2/25 18:34: Delicious