Wholewheat and Bran Bread with Sundried Tomato, Garlic, and Rosemary
Sometimes, in the summer, I like to slip into the shoes of those old aunts and grannies who would climb up to their terraces in the morning with cotton bedsheets and foodstuff to dry. I have no access to a terrace or backyard, but I do have some very sunny windows. That’s where most of the photography on this blog happens.
Last week, I spotted a pack of very plump cherry tomatoes at the market but I was in no mood to pop them into a salad–I was in my aunt/granny-on-terrace mood, so I came home, halved them and put them out to dry in my window. Two days later, I was left with crisp, red, cherry tomato shells that would do wonders on a pizza or in a bread or rice of some sort. But then, summer meals are all about lightness and small portion-ness. So I made this wonderfully fragrant wholewheat and bran bread with my freshly sun-dried tomatoes, garlic, and rosemary, and ate it toasted and buttered, with a chilled tomato and carrot soup. Happiness is here.
- 1 cup of all purpose flour
- 3/4 cup of wholewheat flour
- 1/4 cup of wheat bran
- 1 and 1/2 tsp. dried yeast
- 1 tsp. sugar
- 1 tbsp. olive oil
- 1/2 tsp. salt
- A handful of sun-dried tomatoes
- 2 sprigs of rosemary
- 3-4 cloves of garlic, chopped
- Place the yeast and sugar in a bowl and top with a quarter of a cup of warm, not hot water. Allow to froth up, about 10 minutes.
- In a large mixing bowl or on a work counter, place the flour and bran, and make a well in the center.
- Pour in the frothy yeast mixture and knead until soft and elastic. Use more water if required.
- Cream the oil and salt separately and knead into the dough. Knead until the dough is smooth and soft.
- Leave to prove in a warm place (like the top of a pre-heating oven).
- Knock back the dough once it doubles in size. Shape as desired and leave to prove for another 10 minutes.
- Sprinkle lightly with water or brush with egg/milk before you bake it in a 180 degree centigrade oven for about 40 minutes or until done.
- Cool completely and rest for at least 4 hours before slicing.
- Eat with thick-ish sauces or plain, toasted and buttered.