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17 November, 2014

Whole Wheat Tomato Basil Loaf

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For Nov Taming the yeast Veena has
shared her Whole Wheat Tomato Basil Loaf that is adapted from Italian
cookbook by Tarla Dalal.

It is 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.

As Veena suggested I have used both
regular whole wheat flour and Maida. Varada suggested that I quarter the
tomatoes and bake on low heat for 4 hours in the oven to get my sun dried
tomatoes. Thanks Varada!

Whole
Wheat Tomato Basil Loaf

Yield: One loaf
Ingredients:
  • 1 cup whole wheat flour
  • 1 cup all purpose flour     
  • 1 ½ tsp active dry yeast  
  • 1 tsp sugar        
  • 1 tsp salt
  • ¼ cup sun dried tomato (soaked in warm
    water)
  • ¼ cup fresh basil    
  • 2 tbsp tomato puree 
  •  3 tbsp olive oil
  • 1/3 cup to ½ cup warm water   

Method:
  • 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 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 hour
  • 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.
  • Grease a baking tray.
  • 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 or 356°F
  • Now brush the top with egg wash or milk
    and bake it at 180°C /356°F for 20 minutes or till done.
  • Let it cool and slice it.
  • I served it with Garlic Cheese Dip to others I preferred it plain with tea!

Hi! First time here? Well
then you are Most Welcome! I hope you keep coming back for more here. If you
are my regular visitor then Thanks, for you encourage me to experiment more!! I
would like you to please click on my link below and like my Facebook Page.
I will be happy if you can follow me on on Twitter too!

 Photobucket

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​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​

0 thoughts on : Whole Wheat Tomato Basil Loaf

  • November 17, 2014 at 2:43 pm

    The loaf looks awesome! I love the beautiful crust. I am so glad the oven dried tomatoes worked for you.

  • November 17, 2014 at 3:49 pm

    Wow this looks soo delicious. Thanks for sharing.

  • November 17, 2014 at 4:03 pm

    my goodness, the color has floored me…i am in love with this bread now

  • November 17, 2014 at 6:16 pm

    Even I liked the bread as it is without any spread. Bread looks beautiful, specially the first picture. You also sliced it beautifully,.

  • November 18, 2014 at 3:13 am

    wow wow archana such perfectly baked aromatic bread 🙂 looks fantastic dear !!

  • November 18, 2014 at 9:15 am

    Yummy and perfectly baked bread.

  • November 19, 2014 at 6:39 am

    wow Archana, your loaf has baked so well!…

  • November 19, 2014 at 6:46 pm

    Wow,loaf came out simply prefect, looks stunning Archana.

  • November 20, 2014 at 9:00 am

    Wow Archana you got a perfect texture and shape. I tried two time both times I didn't like mine now have to take a lesson from you

  • November 22, 2014 at 1:09 am

    Beautiful looking loaf! Love the crust!

  • November 24, 2014 at 3:36 am

    yours came out perfect – such great height you achieved

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