Wednesday, 5 December 2012

Wheat Bread with Sundried Tomatoes

Suddenly life is in the fast lane,with so much happening work wise ,travel,family visiting etc. Not that I am complaining,but have got so used to a slower pace!!.

So this fast pace also meant eating out frequently,indulging in sweets and desserts etc.But  now its time to make amends before Christmas festivities begin and I am back on the same track!!
A small attempt that I made in this direction was to bake my own breads. I enjoy a good,rustic hearty,multi-grain bread which I was introduced by German Bakery,some years ago

This wheat bread is soft,delicious and healthy with a subtle garlic and herb flavor.

It has been adapted from Veena's recipe.Her recipes are simple to make with excellent results.

Wheat Bread with Sundried Tomatoes


400 grams of Whole wheat bread
200 grams of All Purpose Flour 
1 tsp salt
1 1/2 tbsp Instant dry yeast
1 cups hot boiling water
1 cup warm milk 
1 egg
1 tbsp honey
3 Tbsp Olive oil
1/3 cup Sundried Tomatoes reconstituted in warm water.

2 tsp minced garlic or dried garlic
1 tsp each of Oregano and Thyme
1 tsp each of Flax seeds and Sunflower Seeds


Place wheat flour in a bowl and add hot boiling water.Stir to blend. There may be some dry spots.Let it rest in a warm place for an hour.By then the mixture would have cooled down and will be warm. This process is important as it helps to soften the gluten and gives you a very soft bread.  

After an hour,in warm milk add yeast, honey, egg and olive oil. Stir to combine.

Set aside for 5 minutes until it becomes foamy .

Add this mixture and salt to the wheat flour.Knead it along with all purpose flour till soft.

Place the flour in a well oiled bowl for about one and half hours or till it rises double in volume.

Reconstitute sundried tomatoes in warm water for a 2-3 minutes,drain them well.

Knock back or deflate the dough so that you can leave it to prove it and develop flavor.

Add sundried tomatoes,minced garlic and herbs.Knead it gently.

Place it in a greased loaf tin and leave it for another hour or so or till it rises again.

Heat the oven at 190-200 C .Brush egg wash on top,sprinkle Flax seeds and Sunflower seeds.Bake it for 30 minutes or so.

Remove it from the oven and allow it to cool. 

Enjoy this fresh bread with pesto sauce or mayo or cheese spread.

Tip-To test when a loaf is cooked,remove it from the oven,upturn and tap it on the bottom-it should sound hollow.

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