Instructions

ROAST THE GARLIC:
1. Preheat oven to 400°F (200°C).
2. Cut the top 1/4 inch off the garlic head to expose the cloves.
3. Drizzle with 1 tablespoon olive oil and wrap tightly in foil.
4. Roast for 30-35 minutes until cloves are soft and golden.
5. Cool completely, then squeeze out the roasted garlic cloves and mash into a smooth paste.
6. Mix with chopped rosemary and set aside.

MAKE THE BREAD DOUGH:
7. In a small bowl, combine warm water (105-110°F), sugar, and yeast. Stir gently and let stand for 5-10 minutes until foamy.
8. In a large bowl, combine bread flour and salt.
9. Make a well in the center and add the activated yeast mixture and remaining 2 tablespoons olive oil.
10. Mix until a shaggy dough forms, then turn onto a lightly floured surface.
11. Knead for 8-10 minutes until smooth and elastic.
12. Place in an oiled bowl, cover with damp tea towel, and rise in a warm place for 1 hour until doubled in size.

INCORPORATE GARLIC AND SEEDS:
13. Punch down risen dough and turn onto a lightly floured surface.
14. Flatten the dough into a rectangle and spread the roasted garlic-rosemary mixture evenly over the surface.
15. Sprinkle the mixed seeds over the garlic mixture.
16. Roll up the dough and knead gently for 2-3 minutes to distribute the garlic and seeds throughout.
17. Avoid over-kneading, which could break up the garlic pieces too much.

SHAPE THE LOAF:
18. Grease a 9x5-inch loaf pan.
19. Shape the dough into a loaf by flattening it into a rectangle about 9 inches wide.
20. Starting from the short end, roll tightly into a log, pinching the seam to seal.
21. Place seam-side down in the prepared loaf pan.
22. Cover with a tea towel and let rise for 45-60 minutes until the dough has risen about 1 inch above the rim of the pan.

BAKE THE LOAF:
23. Preheat oven to 400°F (200°C).
24. Brush the top of the loaf with egg wash.
25. Using a sharp knife, make 3-4 diagonal slashes across the top, about 1/4 inch deep.
26. Sprinkle with extra mixed seeds and a pinch of coarse sea salt.
27. Bake for 45-50 minutes until golden brown and the internal temperature reaches 200°F (93°C).
28. The loaf should sound hollow when tapped on the bottom.
29. Remove from pan and cool on a wire rack for at least 30 minutes before slicing.

TO SERVE:
30. Slice with a sharp serrated knife to showcase the garlic and seed distribution.
31. Best enjoyed within 2-3 days, stored wrapped at room temperature.
32. Can be toasted lightly to refresh if needed.