Veenas Vegnation: Whole Wheat Tomato Basil Loaf

Adapted from Italian cookbook by Tarla dalal

This is a very flavourful bread with all the goodness of the whole wheat, tomato and basil.

Since half the flour is whole wheat flour, the bread tends to be a little dense.

I have used regular aata, you can use all purpose flour instead

INGREDIENTS

Whole wheat flour	1 cup
all purpose flour	1 cup
Active Dry Yeast	1 1/2 tsp
Sugar	1 tsp
Salt	1 tsp
Sun dried tomato	1/4 cup
Fresh basil	1/4 cup
Tomato puree	2 tbsp
OLive oil	3 tbsp
Warm water	1/3 cup-1/2 cup

PREPARATION

Measure all the ingredients and keep it ready

Mix the flours together with salt

Add the yeast to 1/3 cup of warm water with sugar and let it rest for 2 minutes

Add this mixture and tomato puree to the dry flours and knead well for 5 to 7 minutes to make it into a soft pliable dough.Oil a wide mouthed bowl and transfer this dough to it. Keep it covered in a warm place and let it double for nearly 1 hr

Now punch down the dough a little and add the sun dried tomatoes, basil and knead again

If need be add a little more flour and knead applying olive oil. Dust the rolling surface and roll it into a rectangle approximately ¼” in thickness and then shape it into a loaf by rolling it from long side

Prepare a baking tray, (either grease it or use a parchment paper)