Sun-Dried Tomato Bread

Put the following ingredients into a 1 litre jug:

  • 250 ml tepid filtered water
  • 3 tbsp basic olive oil
  • 50 gm finely chopped sun-dried Tomatoes
  • 50 gm sundried tomato paste
Mix the jug contents thoroughly and set the jug aside

Put the following ingredients into your stand-mixer bowl:-  

1 tsp (5mlfine freshly ground sea salt

325 gm white spelt flour

200 gm wholemeal spelt flour

2 tsp baker’s active yeast 

Mix the above thoroughly by hand to ensure even distribution of the yeast.

Then add to bowl :-

1.5 tbsp finely chopped fresh basil (or 1 tbsp dried); I prefer Greek basil

1.5 tbsp finely chopped fresh marjoram (or 1 tbsp dried)

50 gm sliced pitted olives; I prefer black olives

Mix the above thoroughly by hand again to ensure even distribution of ALL the ingredients.

Mixing Stage

Re-stir the mixed jug contents and pour into the mixer bowl with the dry ingredients
Lower the mixer top arm (fitted with the dough hook) into the bowl
  • Set the mixer speed at the lowest setting eg No.1 and mix for around one to 1.5 minute – or until majority of the ingredients have combined
  • Increase the speed setting to the next highest setting e.g 2 and run for around two minutes – or when 95% of the ingredients have combined
  • Finally increase speed to the next higher setting e.g 3 if the mixed ingredients are all combined – and the bread dough be kneaded. It should take around 3 minutes to finish the kneading stage

NB  different makes of food mixer will perform differently, so you will need to experiment.

The bread dough should now be soft, smooth, evenly mixed and kneaded and should be easy to remove from the mixer bowl and there should be no ingredients left in the bottom of the bowl !

Shape the dough into a ball either leave it in the mixer bowl or put it onto a small floured tray. 

Cover it with a tea-towel or similar and place the bowl in a draught-free place to rise until it has doubled in size; this should take around 35 minutes.


When it has risen to around twice the starting size, knock-down the dough using the palm of your hand and knead it gently for a few minutes and shape to fit into your lightly oiled non-stick loaf tin or tray to rise again. The dough should rise to be proud of the loaf tin by around 50 mm or so, (or 100mm high if on a flat baking tray) – this should take around 35 minutes

When the loaf has risen to a good height (usually around 35 minutes), place a small oven-proof container of water in the bottom of the oven, turn on the oven on and set it to a temperature of 175 degrees centigrade.  I use an electric fan oven so you may well need to adjust the time and temperatuire to suit a type

When the oven has reached the pre-set temperature Place your loaf (in it’s tin or on it’s tray!) into the oven and bake for around 35 minutes. 

Take the loaf out of the oven and tip the loaf out.

NB The bottom of the baked loaf should sound hollow when lightly tapped

You may well need to adjust temperature settings, baking and standing times, the best oven position to suit your equipment and taste.

ENJOY!
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