Paper Palate

I was most fortunate to be the recipient of Euro Blogging By Post). For amongst plenty of goodies was a large bag of sun-dried tomatoes. Homemade sun-dried tomatoes I hasten to add!

One use to which these flavour-packed little gems were put to was in eight wholemeal bread loaves. The original recipe was in May’s edition of Fresh magazine. Their recipe used strong white bread flour (of which my cupboard was bereft) and used mini loaf tins (100ml/3 1/s fl oz), where I baked them free-standing.

400g 14oz wholemeal flour
½ tsp salt
75g 1/16oz sundried tomatoes chopped
2 tsp dried oregano
300ml ½ pint warm water
Olive oil to glaze
Sesame seeds to sprinkle.

Oven to 200C/400F mix together the flour, salt and yeast. Add tomatoes, a little olive oil, and mix thoroughly. Add the water a little at a time until mixture forms a ball.

Knead the dough for ten minutes until smooth and elastic. Cover and leave to double in size. Then knead for another five minutes.

Divide into 8 pieces and either put in the loaf tins or place on a lightly oiled baking tray. Leave for 30 minutes or so until risen again then brush with olive oil and sprinkle with sesame seeds if you have them.

Bake for 15-20 minutes.

Best served warm.