Sun-dried tomato bread

The following makes attractive-looking bread that is wonderful with Italian-style soups, or salad. I suggest making a smaller loaf than usual – ‘1 lb’ – because you will probably eat most of it at one sitting.

If you’ve never made bread before, please read the recipe for Basic Bread, before making this one. If you don’t have an oven, follow the directions for The Perfect Ovenless Loaf.

2 cups wholewheat flour 

2 tbsp vital wheat gluten 

½ tsp salt 

1 tsp instant dried yeast 

½ tsp honey/sugar 

1 cup lukewarm water 

8 sun-dried tomatoes in (olive) oil

• Put half the flour (and the vwg) into a large bowl. Add the salt, dried yeast (sweetener) and olive oil. Stir in the water. Mix them together into a smooth batter. 
• Using scissors, cut the sun-dried tomatoes into quarters, over the bowl so that the oil drips over the dough. Mix in the pieces of tomato. 
• Gradually add the rest of the flour and knead the dough for a few minutes. Roll it into a sausage and put this into a well-greased (or oiled) ‘1 lb’ loaf tin. Flatten it down and cover it. 
• Leave the bread to rise until it’s about 25 mm (1 inch) above the sides of the tin. 
• When your loaf is ready to cook, light the oven and cook it at a Moderate heat for about 30 minutes. To enjoy this loaf’s flavour at its best, eat it warm. 

Variations:

• Use seawater instead of fresh water and salt. 
• If you have an oven, you can also use this dough to make up to 8 individual rolls. 
• Add 1 tsp basil with the salt, for a change. 
• If you have any pesto on board, combine this with the dough.