Roasted Garlic and Rosemary Bread

This uses the basic sourdough recipe for 2 loaves and adds garlic, rosemary, and cheese.

Basic sourdough bread
1 head garlic
1/4 cup fresh rosemary leaves
1/2 cup grated Parmesan cheese
black pepper

Peel the individual garlic cloves, place on oven pan and drizzle with olive oil. Grate black pepper over the cloves. Roast in the oven at 425° for about 20 minutes.  An alternate method is to drizzle the entire garlic head with olive oil, wrap in aluminum foil, and roast the head whole.  Then, squeeze the garlic out into a paste and use in the bread.  The first method results in more brown, chunks of garlic in the bread.

Prepare the sourdough bread, using 1/2 cup of rye flour and 1 cup of whole wheat flour in place of 1-1/2 cups of white flour. Crush about 1/3 of the roasted garlic cloves and combine with the dough prior to kneading. Once kneading is nearly complete, combine the rest of the roasted garlic cloves (whole), the rosemary leaves, grated black pepper, and the grated parmesan cheese, in equal amounts in both loaves. Briefly knead and form loaves. Don't over-combine the ingredients so that they are not evenly distributed throughout the loaves. This will create pockets of flavors throughout the bread. Bake as directed.