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

Whole wheat flour
1 cup
all purpose flour
1 cup
Active Dry Yeast
 1 1/2 tsp
1 tsp
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

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)

Place the shaped loaf on a prepared tray , cover it loosely and let it rise again for 30-40 minutes.
At the end of 30 minutes, preheat the oven to 180 C
Now brush the top with egg wash or milk and bake it at 180C for 20 minutes or till done
Let it cool and slice it
Serve Warm with a dip of your choice and hot soup!!
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