Garlic Pull Apart Bread Recipe (Whole Wheat)

Step-wise recipe to bake Whole Wheat Garlic Pull Apart bread at home. Soft, Buttery bread loaded with herbs and garlic, your family will never get enough of these gorgeous rolls!

Bake an extra batch if you want to save yourself a piece!

Garlic Pull Apart Bread Recipe (Whole Wheat)

Garlic Pull Apart Bread Recipe made from scratch – An easy Savoury Whole Wheat Bread loaded with fresh garlic, loads of herbs and butter. Perfect for treating your family, hosting parties or for festive luncheons at home.

Let me tell you how good it felt to bake a bread at home after ages. The husband had been requesting for my garlic bread since quite a while now so didn’t really want to disappoint him. Weekend baking happened and he couldn’t be more happier.

Garlic bread is everyone’s favourite and when its warm, you end up losing count of the number of pieces you have consumed. My husband was no exception, by the way! During Winters, they make best side to soups or a piping hot bowl of pasta.

Talking about pasta – Have you tried our recent recipe “Vegan Pumpkin Sauce Pasta” yet? I highly recommend the pasta and this garlic pull apart bread combination for your next weekend lunch.

Pull Apart Garlic Bread can make a great vegetarian side to your Thanksgiving Lunch or Dinner with family. Serve it with some Air Fryer Roasted Potatoes with Za’atar Spice and watch the family enjoying it wholeheartedly. Perfect for vegetarian guests as this bread recipe is eggless.

This is the perfect bread recipe for beginners because it is easy and quite simple to begin with. Also, don’t let whole wheat flour make you all worked up! Achieving that fluffy and soft bread texture with whole wheat flour, specifically khapli wheat flour, is quite possible.

soft crumb texture of the garlic pull apart bread

Most recipes claim as Whole Wheat Bread and then you find some quantity of All Purpose flour along with milk powder and other things in them. Trust me, this is 100% Whole Wheat Pull Apart Garlic Bread that is kneaded without any stand mixer either.

Trust me, this is one of the best savory pull apart garlic bread recipe that your family will demand every other weekend especially during winters when the weather demands warm rolls and soup.

Ingredients for Garlic Pull Apart Bread

Whole Wheat Flour – I have used khapli wheat flour and if you are regular readers of the blog you might know that I made this shift (low gluten wheat flour) long ago.

If you are unable to find it in your local grocery store, make do with regular wheat flour. Note – Khapli flour requires some additional water for kneading. So note the difference in flours and add accordingly).

Instant Yeast – While instant yeast can be added directly into the flour and doesn’t require to be proofed separately, I have followed the latter process because I was adding fresh garlic to the flour.

I follow this method for all my garlic based bread recipes, especially when I am adding fresh garlic.

Milk – For soft buttery and tender rolls, it is always recommended to knead the bread using half (1/2) quantity of milk. This is highly recommended if you are using whole wheat flour to avoid dense rolls. Milk Temperature should be lukewarm.

Water – Lukewarm temperature to knead the bread along with milk.

For a Vegan Version of this recipe, skip milk and just knead using lukewarm water.

Butter – While Olive Oil can be used for kneading the dough, I prefer butter (salted) especially for garlic bread. It helps in achieving that buttery and soft texture to the bread.

If you are avoiding butter for some reason, use olive oil to knead the dough but don’t replace the butter while brushing on top with herbs, fresh garlic and chilli flakes.

Herbs – I have used Oregano, Rosemary, Dry Red Chilli Flakes, Basil. All these herbs are dry as I didn’t have access to fresh ones. If you grow herbs at home, finely chop them and add.

Fresh Garlic – I know most recipes call for garlic powder but nothing tastes good as the fresh one. I have ground the fresh garlic into a paste so that it easily mixes in the dough and also gets absorbed by the bread with the melted butter and herb mixture.

You can use a variety of herbs for this recipe. If you don’t stock herbs separately, try the Italian Pizza seasoning and go crazy!

Now, pull apart bread can be shaped into a variety of ways. I have experimented with quite a few but I love this one in particular because they are bite size rolls that make a perfect accompaniment for soup.

You can also grate some parmesan cheese and turn these into a cheesy garlic pull apart bread too. If you love that stringy cheese texture, add a mix of mozarella and parmesan or cheddar for best results. The kids would be super happy.

Honestly, adults like us can make do without the cheese and settle for the butter instead.

This garlic pull apart bread almost resembles a monkey bread, which was actually my first thought but I didn’t have a bundt pan at home so had to make do with the heart shaped cake tin to line the small rolls.

soft buttery pull apart garlic bread

I know most people are not fond of whole wheat bakes because they find it quite dense. It takes a while to understand the ratio of water to flour to nail that beautiful crumb. Once you achieve it, you won’t bake with all purpose flour.

Step-wise Garlic Pull Apart Bread Recipe

(1) In a bowl, add 1/2 cup of lukewarm milk, 1 tsp instant yeast and 2 tsp of sugar. Mix gently, cover and allow the yeast to proof. Should take around 5 minutes.

Milk, Sugar and Instant Yeast

(2) As you can see below, the yeast is fresh (it froths up). If your yeast is not fresh, this will not happen. You will have to discard this mixture and begin the process again using a fresh bowl.

Pro Tip 1 – Always test your yeast (even instant yeast) by proofing them with milk / water especially when you are baking a big batch of bread for the family.

Yeast has activated

(3) In a wide bowl, add the sifted flour, herbs (basil, oregano, rosemary), salt and 2 tsps of garlic paste.

Ingredients for the garlic pull apart bread - flour, garlic paste, salt and herbs

(4) Mix well and add the yeast mixture along with 1/2 cup of lukewarm milk. Knead it gently. Add another 1/4 cup of lukewarm water until the dough is sticky (as seen below)

Adding the yeast mixture to the flour and herbs

(5) Add melted butter and knead the dough until it is smooth to touch (as seen below). It will take 3 tbsp of butter to knead 3 cups of flour and the butter should be introduced slowly and only after the water and milk has been used to knead the dough.

Kneading the dough using butter
Soft kneaded dough ready for proofing

(6) Grease a bowl with some oil or butter and place the well kneaded dough inside to prove. Cover the dough with a lid or damp towel and place it in a warm place to proof. It took 45 minutes for the dough to rise.

Dough ready to proof

(7) Once the dough rises (as you can see its double in quantity), punch the dough couple of times.

Proofed dough is ready - it is double in volume
Punching the dough

(8) Dust the kitchen counter with some flour and divide the dough into equal portions using a cutter.

(9) Make small rolls of equal size.

Dividing the dough into portions

(10) Grease a heart shaped tin with some butter and gently place the rolls.

Making small rolls

(11) Once the rolls are done, cover the tin with a damp cloth and place it to prove further until double in size.

Rolls are ready to proof again for 45 minutes

(12) Preheat the oven at 200 Degrees C for 10 minutes.

(13) Place the bread inside after applying some warm milk over the bread using a brush.

(14) Bake the bread for 20 to 25 minutes at 200 Degrees C.

Garlic pull apart rolls ready out of the oven

(15) Once the bread is out of the oven and its still hot, prepare a mix of soft butter, herbs and fresh garlic paste.

(16) Using a brush, apply this mix generously over the bread and allow it to soak / absorb all the flavours. Note – Do this while the bread is hot / warm for best results.

Butter garlic and herbs brushed gently over the bread

(17) After the above process, de-mould the bread immediately to avoid condensation.

(18) Serve warm as side with soup and salad.

Recipe Notes

  • The amount of salt added to the bread might seem a little less since we are using salted butter while kneading and also to brush post baking
  • Brushing milk on top (before baking and after 2nd proofing) leads to moist bread and prevents it from drying in the oven.
  • It is ideal to pre-heat your oven atleast for 10 to 15 minutes at 200 degrees C.
  • Water quantity for kneading or in this case milk depends on weather conditions and flour. Use your judgement and add while kneading. Never dump the entire amount while kneading. Always measure and keep the ingredients ready to be used.
  • Proofing time depends on the weather. I live in Mumbai city which is warm and humid for most part of the year.
  • It took me 45 minutes for the 1st proofing and another 45 minutes for 2nd time proofing after shaping the dough into rolls. In winters, it does take me a while. Proofing means the dough after kneading should be double in size.
  • You can add fresh herbs instead of dry herbs for the recipe.
  • Sugar is “yeast’s feed” and you don’t taste that in your rolls.
  • You can replace whole wheat flour with maida or all purpose flour and bake these rolls.
  • Any cake tin can be used for this recipe. Just ensure the height of the tin is around 2 inches.
  • The recipe can be easily doubled for a family of 4. You can just place the rolls one above the other two
  • If using cheese for kids, add it along with the butter and herbs or you can simply grate it while the bread is hot from the oven. In that case, you can reduce the amount of butter used in the recipe too.

What to serve the bread with?

Sweet Corn Soup

Pumpkin Soup

Other Whole Wheat Bread Recipes on the blog

Onion Mushroom Focaccia

Whole wheat Pav or dinner rolls

Garlic Pull Apart Bread Recipe (Whole Wheat)

Garlic Pull Apart Bread Recipe (Whole Wheat)

Vidya Narayan
Garlic Pull Apart Bread Recipe made from scratch – An easy Savoury Whole Wheat Bread loaded with fresh garlic, loads of herbs and butter. Perfect for family and hosting parties or for festive luncheons at home. Best served with pasta or warm bowl of soup.
0 from 0 votes
Prep Time 10 mins
Cook Time 25 mins
Dough Proofing Time 1 hr 30 mins
Total Time 2 hrs 5 mins
Course Appetizer, brunch, Snack
Cuisine American
Servings 3 people

Equipment

  • 9 inch Heart Shape Cake Tin (height 2 inches)
  • Mixing Bowls – 3 nos.
  • Flour Sifter
  • Measuring cups and spoons
  • OTG for baking

Ingredients
  

Preparing the Yeast for the Dough

  • 1/2 cup Milk (Lukewarm) 1 cup is 250 ml
  • 1 tsp Instant Yeast 1 tsp is 5 ml
  • 2 tsp Sugar

Ingredients for Bread

  • 3 cups Whole Wheat Flour (Khapli Wheat Flour) 1 cup is 250 ml measurement
  • 1 tsp Dry Basil
  • 1 tsp Dry Oregano
  • 1 tsp Dry Rosemary
  • 2 tsp Garlic Paste
  • 1 & 1/2 tsp Salt
  • 3 tbsp Melted butter (1 tsp extra to grease the bowl and tin for baking)
  • 1/2 cup Milk (Lukewarm) + extra as required for brushing on the rolls before baking read notes
  • 1/4 cup Water (lukewarm) read notes

Herbs and Garlic Butter for the Bread

  • 1 tsp Oregano
  • 1 tsp Red Chilli Flakes
  • 1 & 1/2 tbsp Soft Butter
  • 2 tsp Garlic Paste

Instructions
 

  • In a bowl, add Ingredients under "Preparing the yeast for the dough" Mix gently, cover and once the yeast froths, keep it aside and proceed with the next step.
  • In a wide bowl, add the sifted whole wheat flour, herbs (basil, oregano, rosemary), salt and 2 tsps of garlic paste.
  • Mix well and add the yeast mixture along with 1/2 cup of lukewarm milk. Knead it gently. Add another 1/4 cup of lukewarm water until the dough is sticky.
  • Add 1 tbsp melted butter and knead the dough until it is smooth to touch (as seen below). It will take 3 tbsp of butter to knead 3 cups of flour and the butter should be introduced slowly and only after the water and milk has been used to knead the dough.
  • Grease a bowl with some oil or butter and place the well kneaded dough inside to prove. Cover the dough with a lid or damp towel and place it in a warm place to proof. It took 45 minutes for the dough to rise.
  • Once the dough rises (as you can see its double in quantity), punch the dough couple of times.
  • Dust the kitchen counter with some flour and divide the dough into equal portions using a cutter. Make small rolls of equal size.
  • Grease a heart shaped tin with some butter and gently place the rolls side by side.
  • Once the rolls are done, cover the tin with a damp cloth and place it to prove further until double in size.
  • Preheat the oven at 200 Degrees C for 10 minutes.
  • Place the bread in the oven after applying some warm milk over the bread using a brush. Bake the bread for 20 to 25 minutes at 200 Degrees C.
  • While the bread is baking, take a bowl and add all the ingredients under "Herbs and Garlic butter for the bread" and keep aside.
  • Once the bread is out of the oven and its still hot, using a brush, apply the butter, herb and garlic mixture generously. Let the bread soak / absorb all the flavours. Note – Do this while the bread is hot / warm for best results.
  • After the above process, de-mould the bread immediately to avoid condensation. Serve warm as side with soup and salad.

Notes

  • The amount of salt added to the bread might seem a little less since we are using salted butter while kneading and also to brush post baking
  • Brushing milk on top (before baking and after 2nd proofing) leads to moist bread and prevents it from drying in the oven.
  • It is ideal to pre-heat your oven atleast for 10 to 15 minutes at 200 degrees C.
  • Water quantity for kneading or in this case milk depends on weather conditions and flour. Use your judgement and add while kneading. Never dump the entire amount while kneading. Always measure and keep the ingredients ready to be used.
  • Proofing time depends on the weather. I live in Mumbai city which is warm and humid for most part of the year.
  • It took me 45 minutes for the 1st proofing and another 45 minutes for 2nd time proofing after shaping the dough into rolls. In winters, it does take me a while. Proofing means the dough after kneading should be double in size.
  • You can add fresh herbs instead of dry herbs for the recipe.
  • Sugar is “yeast’s feed” and you don’t taste that in your rolls.
  • You can replace whole wheat flour with maida or all purpose flour and bake these rolls.
  • Any cake tin can be used for this recipe. Just ensure the height of the tin is around 2 inches.
  • The recipe can be easily doubled for a family of 4. You can just place the rolls one above the other two
  • If using cheese for kids, add it along with the butter and herbs or you can simply grate it while the bread is hot from the oven. In that case, you can reduce the amount of butter used in the recipe too.
Keyword garlic pull apart bread recipe, garlic pull apart rolls, whole wheat bread recipes
Tried this recipe?Share your feedback @masalachilli_vidyanarayan or tag #masalachilli_vidyanarayan

Tried this recipe? Share it with us! Take a picture and share it via email on [email protected] or you could TAG US on any of our social media handles – INSTAGRAMTWITTERFACEBOOK PAGE AND PINTEREST.

If you are satisfied with the recipe, please take a moment to LEAVE A COMMENT and a STAR rating on the blog. It would encourage others to try the recipe.

Please subscribe to our website to receive all the delicious recipes in your mail box.

We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

Views: 1366

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 4 Comments

  1. Pranita

    Nice and new type of recipe.

    1. Vidya Narayan

      thank you

  2. Pooja Mahimkar

    I don’t have 250ml cup size how should I measure the ingredients…. M having 200ml cup size

    1. Vidya Narayan

      Use the 200 ml cup that you have and follow all the measurements according to that cup size only (including spoons). Hope this helps Pooja. Thank you

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.