Whole Wheat Tomato Bread

For the third week of BM#20 I chose the theme Low cal/Low fat breakfast.And Bread does feature in the breakfast Menu.My daughter loves to eat home baked breads and This bread is very tasty and very healthy as it baked with whole wheat.
Whole wheat flour 3 cups
 Tomato Puree 1/3 cup
 Tomato Ketchup 3 tbsp
 Warm water 2/3 cup
 Yeast 2 1/2 tsp
 Sugar 1tbsp
 Salt 3/4 tsp
 Red Paprika 2-3 tsp(or less)
 Oregano 2tsp
 Mixed Herb Seasoning 2 tsp
Olive Oil 2 tbsp
 Butter to grease the bread mould

Mix the sugar in the warm water. Add yeast to this and let it prove for 10 mins in a warm place
 Meanwhile Mix the flour,salt,spices in a large mixing bowl.
 Make a well in the center and add the puree, ketchup and olive oil to this.
Add the frothed up yeast too and slowly combine everything to form a dough.
Transfer this dough to a floured board and start kneading it till it forms a soft pliable dough(knead for  nearly 5-6 minutes)
 Cover it and and keep it in a warm place for it to rise till it is double in volume(nearly 45 minutes) 
After the first rise, knock it down and knead for another minute.
 Shape the dough into a loaf and place it in a greased loaf pan(9*5″).
Cover it with a kitchen towel and let it rise again for 45 minutes
 Preheat the oven to 190C
 Brush the loaf with milk and bake for 20 minutes
After 20 minutes reduce the temperature to 160C and bake for further 15-20 minutes
Take it out of the oven,brush it with butter and place it on a wire rack to cool down
Serve warm with Salsa.
Linking this to Blogging Marathon#20


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