Rustic Overnight Roasted Garlic Rosemary Bread

Rustic Overnight Roasted Garlic Bread |

One of the things I most remember about my younger growing up years was the scent of my mom’s bread baking.  My brother and I attended an elementary school less than a block from our house, so there were many days we’d go home for lunch.  I remember rounding the corner and being engulfed in that warm freshly baked bread aroma before even getting the back door open!  To this day that aroma takes me right back to third grade!  

Rustic Overnight Roasted Garlic and Roasemary Bread |


Unfortunately I didn’t inherit my mom’s proclivity for making bread.  In fact – I pretty much suck at it.  I’ve tried over and over, but the perfect loaf of bread from my oven was ever elusive…that is until I discovered this method of making bread!  There are versions of this recipe all over the internet, but for this particular recipe I’ve switched out regular all purpose flour for all purpose Einkorn flour.  I’ve also added roasted garlic and rosemary.  I sure wish you could have smelled it baking this morning…oh my…certainly not the childhood bread baking aroma I remember, but pretty enticing nonetheless!

Rustic Overnight Roasted Garlic Rosemary Bread |

The real beauty of this bread lies in it’s simplicity.  A little flour, yeast, salt, and water makes the basic loaf.  I’ve added roasted garlic and rosemary to this particular loaf, but I’ve made many different versions.  My husband loves it when I add cheddar and jalapeños.  I quite like the cinnamon raisin version I made because it made fabulous toast…had to quit making it for that very reason! 😉  

Tip: To roast garlic, cut off the top about 1/4 of a bulb of garlic.  Drizzle with olive oil and wrap it tightly in 2 layers of aluminum foil.  Place garlic in a 375 degree oven for approximately 30 minutes, or until the garlic yields to gentle pressure when squeezed with an oven mitt.  Remove from the oven, and when cool enough to handle, remove garlic cloves from the bulb by squeezing gently from the root end.  I typically roast 3 or 4 bulbs at a time and store extra in the refrigerator so I always have it on hand for recipes.

So by now you might be wondering  how this bread can be part of my CEBH Lifestyle.  It’s simple really – I’ve substituted regular all purpose flour for 100% Organic Einkorn Flour as one major change.  Plus – I’ve made it a point to completely eliminate very little from my diet.  Having said that, however, I do limit myself to certain things only if they are homemade!  And for the most part, regular bread falls into that category.  I do eat sprouted grain bread, but that’s about it.  So when I’m craving something special, the only way I allow myself to eat it is if I make it myself.  I control the ingredients so I’m always certain of exactly what I’m getting.  This philosophy has served me well and by choosing to eat this way, I know when I’m willing to put in the extra effort to make a treat – whether it’s bread, ice cream, or brownies – that it’s something I really want.  Otherwise it’s not worth the effort!

Rustic Overnight Roasted Garlic and Rosemary Bread |


So back to the simplicity of this recipe…the ingredients are combined in a large bowl, and stirred by hand until well mixed.  It will be a kind of shaggy looking dough so don’t panic!  That’s basically all there is to it!  Amazing, right?!  Cover the bowl with plastic wrap, and ignore it for 12 to 18 hours.  When you’re ready to bake the bread, place a covered cast iron Dutch oven or other large heavy duty pot in the oven to warm as you preheat the oven to 450 degrees.  When the oven and your pot are hot, turn the dough onto a floured surface and shape it into a round ball.  If it’s quite sticky, as mine usually is, I knead in just a little flour so it’s easier to handle.  Then plop the ball of dough into the preheated pan, replace the lid, and pop it back into the oven.  Bake, covered, for 30 minutes.  Remove the lid and bake an additional 15 minutes.  Remove from oven, carefully transfer bread to a rack to cool.  Then just try – I dare ya – to be patient while it cools enough to slice!

Rustic Overnight Roasted Garlic Rosemary Bread |

See….shaggy looking dough!

Rustic Overnight Roasted Garlic Rosemary Bread |

Here’s what it looks like after sitting on the counter overnight!

Rustic Overnight Roasted Garlic Rosemary Bread |

Formed into a ball, and plopped into a screaming hot Dutch oven!

Rustic Overnight Roasted Garlic and Rosemary Bread |

All done baking…cooling…waiting…drooling…

Rustic Overnight Roasted Garlic and Rosemary Bread |

Rustic Overnight Roasted Garlic and Rosemary Bread |

Finally…cool enough to slice and enjoy!  This particular loaf is for dinner with homemade Chicken and Herbed Noodle Soup…but those are a couple upcoming posts.  For now, go ahead and make this to enjoy with your favorite soup, or for your Thanksgiving table!  

Rustic Overnight Roasted Garlic and Rosemary Bread |

I’ll leave you with a quote that pretty much sums up how I feel about homemade bread…”The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” – M.F.K. Fischer.  Just give this recipe a try – the world needs a little more innocence and delight! 😀

Rustic Overnight Roasted Garlic & Rosemary Bread
Serves 12
A foolproof bread recipe that takes almost no effort, but rewards you with a fabulous loaf of fresh baked bread every single time!
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
115 calories
24 g
0 g
0 g
3 g
0 g
62 g
199 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 115
Calories from Fat 3
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 199mg
Total Carbohydrates 24g
Dietary Fiber 1g
Sugars 0g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 cups all purpose flour
  2. 1 tsp kosher salt
  3. 1 tsp active dry yeast
  4. 1 1/2 cups lukewarm water
  5. 1 tsp dried rosemary
  6. 1 bulb roasted garlic
  1. Combine all ingredients in a large bowl and stir by hand to combine.
  2. Cover with plastic wrap and set aside for 12-18 hours. I typically mix it up in the evening to bake the next morning, or first thing in the morning to bake in the evening.
To bake
  1. Place covered cast iron Dutch oven or other heavy duty covered pan in oven, and preheat to 450 degrees Farenheit.
  2. Once the oven and pan are preheated, turn the dough onto a lightly floured surface.
  3. Knead in a little flour if the dough is too sticky - I nearly always need to do this.
  4. Form dough into a ball and plop on the bottom of the hot pan. Replace lid and return to oven.
  5. Bake, covered, 30 minutes. Then remove lid and bake another 15 minutes.
  6. Remove from oven and carefully transfer loaf to rack to cool.
  7. Slice when completely cooled.
  1. Instructions for roasting garlic in the post. Alternatively you could purchase roasted garlic, or use regular garlic instead. However, if substituting regular garlic, reduce amount to 2 or 3 cloves so as not to overpower the bread!
Cook Eat Be Healthy

Parmesan & Chive Einkorn Flour Scones

Parmesan & Chive Einkorn Flour Scones |

As part of my Cook Eat Be Healthy Lifestyle I’ve eliminated pretty much all baked goods from my daily diet.  But having said that, I still occasionally miss the smell of fresh baked bread and other goodies wafting out of my kitchen!  And I’m pretty sure my family misses my baking too!  😉  Now, I don’t plan to make traditional cookies or cakes on a regular basis – those will be reserved for only very special occasions such as birthdays and Christmas!  But by golly, occasionally I crave something home baked that won’t have me regretting it later.  Thus began my quest for a healthier flour that I could substitute for all purpose or whole wheat flour, but which would result in the same quality baked goods that I was used to turning out.

Parmesan & Chive Einkorn Flour Scones}

What I discovered was Einkorn Flour , an ancient grain that has more nutrients than wheat flour, is non-hybridized, is non-GMO, and can be used teaspoon for teaspoon, cup for cup, the same as regular old processed wheat flour!  I encourage you to click on the link I’ve provided to learn more about this amazing grain!  I’m not affiliated with this company or their product, other than the fact that I use it in my own kitchen, but I do think their website is the most comprehensive and clear cut source of information regarding Einkorn flour!

Today I’m featuring a recipe for scones that I made with Einkorn, coconut oil, and almond milk.  By eliminating most of the dairy and subbing the Einkorn I’ve managed to develop a recipe that I can feel good about serving to my family, and one that I can enjoy without the subsequent guilt and discomfort that might otherwise occur!

Parmesan & Chive Einkorn Flour Scones |

In last Friday’s post I featured a few photos of these beauties alongside a delicious Spaghetti Squash Egg Bake because I always feel like eggs need some kind of bread or baked goods like muffins or toast to make them even more special!  But I thought the perfect go-along to an egg dish I would be serving for dinner needed to be a little more substantial.  Once I began contemplating possible flavors of scones my imagination ran away from me!  I think I have a list of 15 or 20 possible flavors, but for today’s post I chose to make a Parmesan & Chive Einkorn Flour scone.

Spaghetti Squash Egg Bake |

Parmesan & Chive Einkorn Flour Scones |

For the scones you’ll need the Einkorn flour, coconut oil, almond milk, a little honey, salt, an egg, fresh snipped chives, some lemon juice, and some real grated Parmesan cheese.  The process of making the scones is just the same as any other.  The coconut oil is cut into the flour, salt, chive, and cheese mixture.  Then the egg is beat with a fork and combined with the honey, almond milk, and lemon juice.  Then the liquids are added to the flour and coconut oil mixture and stirred until just combined.

Tip:  The secret to making coconut oil work in this recipe is to measure it into the measuring cup, then place it in the freezer for 20-30 minutes to harden.  Once you remove it from the freezer and begin assembling the scones, you’ll want to move quickly so it doesn’t re-soften.

Then the mixture is turned out onto a floured surface, kneaded a few times, shaped into a circle about 3/4 to 1 inch thick, and cut into 8th’s.  Place the scones on a lightly floured or greased baking sheet and bake for about 15 minutes until golden brown!

Tip:  To simplify the kneading, cutting, and baking process use the baking sheet for all 3 steps!  Save yourself work and clean-up time!

Parmesan & Chive Einkorn Flour Scones | Parmesan & Chive Einkorn Flour Scones | Parmesan & Chive Einkorn Flour Scones | Parmesan & Chive Einkorn Flour Scones | Parmesan & Chive Einkorn Flour Scones |

Parmesan & Chive Einkorn Flour Scones |

Serves 8

Parmesan & Chive Einkorn Flour Scones

A healthier scone recipe made with Einkorn flour and coconut oil.

35 minPrep Time

15 minCook Time

50 minTotal Time

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  • 2 cups Einkorn flour
  • 2 tbsp honey
  • 1/2 cup unsweetened almond milk
  • 1/3 cup refined coconut oil, measured and placed in freezer for 20-30 minutes to harden
  • 1 tsp fresh lemon juice
  • 2 tsp baking powder
  • 1 egg
  • 1/4 tsp salt
  • 2 tbsp snipped fresh chives
  • 1/3 cup grated real Parmesan cheese


  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl stir together flour, baking powder, salt, chives, and Parmesan cheese.
  3. In a separate bowl whisk together egg, almond milk, honey, and lemon juice, then set aside.
  4. Remove hardened coconut oil from freezer, cut it into small pieces and add to flour mixture.
  5. Using a pastry cutter and working quickly, cut coconut oil into flour mixture until mixture resembles coarse crumbs.
  6. Pour in liquids and mix until just combined.
  7. Turn out onto lightly floured surface, knead a few times, and pat into a circle about 3/4 to 1 inch thick.
  8. Cut into 8 equal pieces and place on lightly floured or greased baking sheet.
  9. Bake 15-17 minutes, until golden brown.
  10. Remove from oven and serve piping hot.
Recipe Type: Baked Goods


These could easily be adapted to be dairy free by eliminating the cheese.

146 cal
1 g
30 g
4 g

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