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

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)

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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