In a medium, non-metallic dish, dissolve 3 tbsp sugar in 175 ml of warm milk (110F/40C) and stir in the yeast; let stand in a warm place until foamy, about 5 min. When done, add oil, salt and the remaining milk.

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In a large mixing bowl, mix both flours (cinnamon), salt, cinnamon, remaining sugar and the nuts.

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Pour the milk mixture into the bowl with flour and mix it all well together until it comes together into a rough dough ball. Turn it out onto a floured surface and knead 5 to 10 minutes, or until smooth. Add a bit more flour if you feel that the dough is too sticky to work with.

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Place the dough ball in a large, oiled bowl. Turn the dough to coat in in oil, cover with cling film and let it sit in a warm place for 1h - 1 ½ h until doubled in volume.

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Line a large, shallow baking tray with parchment paper. Scatter little bit of flour over it. 

Punch down your dough and place it onto the baking tray.

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Using a rolling pin, stretch the dough to ½ inch thickness. Scatter the black garlic evenly all over the surface of the stretched dough and then roll it up, like a Swiss roll.

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Using palms of your hands, press on the dough to remove air pocket. When done, reshape it into an oval loaf. Leave to rise again until almost doubled in volume, about 30 min.

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Preheat oven to 425F(220C). With a sharp paring knife, slash the top of your loaf. Bake for 15 min, then reduce oven temperature to 375F(165C).

 

Bake for further 30 min, until golden brown and bottom of loaf sounds hollow. Allow to cool completely on a cooling rack. Store in an airtight container.

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This recipe was created for us by Justyna of Garlic Matters. For more delicious ideas please visit her blog here.