5 cups (700g) Cascade Milling Whole Wheat Flour

2 ½ cups (592g) water, lukewarm

2 tsp (8g) sugar

2 ¼ tsp (9g) dry yeast

5 tsp (30g) salt

6 tbsp (81g) extra virgin oil

4 grated (12g) and lightly smashed garlic cloves

2 tbsp (18g) sesame seeds

½ tsp freshly crushed Szechuan pepper

8 Thai basil leaves, cut into strips

1. Activate the yeast by mixing it with the lukewarm water and the sugar. Wait until it foams.

2. In a dough hook mixer, mix the Cascade Milling Whole Wheat flour with the yeast solution.

3. Add 4 tbsp of olive oil to the dough. The dough will still be sticky.

4. Transfer into a bowl after the dough is coated with 1 tbsp of olive oil.

5. Let rise overnight and covered in the fridge.

6. Grease a 13”x9” rimmed pan.

7. Transfer the dough and spread it (use oil to grease your hands if needed)

8. Let rise for 2 hours or until it has doubled in size.

9. Preheat the oven to 450 degrees F.

10. The dough is ready when it springs back slowly when dimpled.

11. Add the last olive oil tablespoon as a top drizzle.

12. Insert the garlic gently and evenly into the dough. Sprinkle sesame seeds and crushed pepper.

13. Bake for 25min or until golden.

14. Add fresh Thai basil once the bread is slightly cooled.