Sun-Dried Tomato Wholemeal Bread

Instructions

1. 1

   Combine warm water, honey, and yeast in a large bowl. Let sit for 5 minutes until foamy.

   Tip: This activates the yeast and ensures your bread rises properly.

2. 2

   Add wholemeal flour, olive oil, salt, and minced garlic to the yeast mixture. Stir until a shaggy dough forms.

   Tip: Don't overmix at this stage; a slightly rough dough is fine.

3. 3

   Knead the dough for 8-10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic. Fold in the chopped sun-dried tomatoes, fresh basil, and black pepper during the final minute of kneading.

   Tip: The dough should be slightly sticky but hold together; add a little more flour if needed.

4. 4

   Shape the dough into a round ball and place in a lightly oiled bowl. Cover with a damp cloth and let rise at room temperature for 60-90 minutes until doubled in size.

   Tip: A warm kitchen will speed up rising; a cool kitchen will slow it down.

5. 5

   Preheat your oven to 200°C and place a baking sheet inside to heat up.

   Tip: A hot baking surface creates a better crust on your finished loaf.

6. 6

   Turn the risen dough onto a lightly floured surface and gently shape it into a round loaf. Score the top with a sharp knife in a cross or leaf pattern.

   Tip: Scoring allows steam to escape and helps the bread expand evenly.

7. 7

   Carefully transfer the shaped dough to the hot baking sheet. Bake for 30-35 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.

   Tip: If the top browns too quickly, loosely cover with foil after 20 minutes.

8. 8

   Remove the bread from the oven and let cool on a wire rack for at least 15 minutes before slicing.

   Tip: Cooling allows the crumb structure to set; slicing too early will result in a gummy texture.