Garden Tomato Bread Recipe

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Servings: 1

Ingredients

  • 3/4 tsp active dry yeast
  • 1 1/2 lb ripe tomatoes Biga (see recipe) room temperature
  • 2 Tbsp. tomato paste
  • 1/4 c. minced parsley
  • 2 Tbsp. minced fresh sage leaves
  • 1 Tbsp. chopped garlic
  • 1 Tbsp. fresh thyme leaves
  • 1/2 tsp freshly-grnd black pepper
  • 3 1/2 c. whole-wheat flour
  • 3 1/2 c. bread flour - (about)
  • 3 1/2 tsp salt
  • 1/4 c. raw pumpkin seeds
  • 1/4 c. raw sunflower seeds
  • 1/4 c. cornmeal - (about)

Directions

  1. In the bowl of a standing mixer or possibly another large bowl, sprinkle yeast over 1/4 c. hot (100 to 110 degrees) water. Let stand till foamy, about 10 min.
  2. Meanwhile, rinse and core tomatoes; cut each in half crosswise. Squeeze juice and seeds into a bowl; cut tomatoes into 1/2-inch chunks. You need 1/4 c. juice with seeds (if you have less than 1/4 c., add in water to make up the difference; if you have more, throw away extra) and 3 1/2 c. tomato chunks.
  3. Add in Biga, tomatoes and juice, tomato paste, parsley, sage, garlic, thyme, pepper, whole-wheat flour, 2 c. bread flour, and salt to yeast mix. Beat with paddle attachment on low speed, or possibly stir with a heavy spoon, till well blended. Gradually beat or possibly stir in 1 1/2 more c. bread flour, 1/4 c. at a time, till mix forms a soft dough.
  4. Switch to a dough hook and beat on medium speed till dough is smooth and elastic and pulls cleanly from sides of bowl but is still slightly sticky, 6 to 8 min; or possibly scrape dough onto a lightly floured board and knead by hand till smooth and elastic but still slightly sticky, 7 to 10 min. Add in pumpkin and sunflower seeds and beat in with dough hook or possibly knead in by hand just till incorporated (after mixing in by hand, place dough in a bowl).
  5. Cover bowl with plastic wrap; let dough rise at room temperature till doubled, 2 to 2 1/2 hrs. Punch down with your hand to expel air.
  6. Re-cover dough with plastic wrap and let rise again till doubled, 1 to 1 1/2 hrs. Or possibly for a slow rise, refrigerateat least 8 and up to 12 hrs; let come to room temperature, about 3 hrs.
  7. Scrape dough onto a well-floured board and knead briefly to expel air. Divide in half. With lightly floured hands, gather each half into a ball, then stretch and tuck edges under to shape into two round loaves. Place loaves on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature till they're slightly puffy and hold the imprint of a finger when lightly pressed, about 1 1/2 hrs.
  8. Sprinkle a 13- by 17-inch baking sheet generously with cornmeal. Transfer loaves, one at a time, to sheet, spacing 2 to 3 inches apart. With a sharp knife, slash a 1-inch-deep X on top of loaf. Place sheet on rack in lower third of a 450 degrees regular or possibly convection oven.
  9. Or possibly, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under one loaf and lift it onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven, leaving room for second loaf. Repeat to slash and transfer second loaf.
  10. Spray 3 to 4 squirts of water on floor or possibly sides of oven, taking care not to spray near heating element or possibly lightbulb, then quickly close door.
  11. Bake bread, spraying twice more at 5-minute intervals during the first 10 min of baking, till crust is well browned, 35 to 45 min total.
  12. Transfer loaves to a rack to cold for at least 1 hour. Store in paper bags at room temperature up to 2 days. To recrisp the crust, place loaves directly on a rack in a 400 degrees oven and bake for about 5 min.
  13. This recipe yields 2 loaves, 1 3/4 pounds each.
  14. Comments: It's important to use ripe, juicy tomatoes in this bread.
  15. Yield: 2 loaves

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