|

Easy Wholemeal Sun-Dried Tomato Bread With Sea Salt Crust

Homemade bread is one of the simplest and most satisfying things you can bake. This wholemeal sun-dried tomato bread is no exception – it’s easy to make, and the end result is a delicious, rustic loaf that’s perfect for sandwiches or just eating with butter. But what really takes this bread to the next level is the sea salt crust – it adds a delightful salty flavour and crispy texture that takes this bread from ordinary to extraordinary. So if you’re looking for a new and delicious way to enjoy homemade bread, be sure to try this recipe!

sun-dried tomato bread uk recipe lidl ingredients

What type of flour to use for sun-dried tomato bread

There are a few different types of flour that can be used for olive bread. The most common is all-purpose flour, but you can also use bread flour or whole wheat flour. Each type of flour will give the bread a different texture and flavour.

All-purpose flour will produce light and fluffy bread, while bread flour will give the bread a more dense and chewy texture. Whole wheat flour will make sun-dried tomato bread more nutritious, but it will also make it heavier and less fluffy. This recipe has some quinoa flour added, so the bread doesn’t feel heavy at all! If you’re not sure which type of flour to use, you can always experiment with different types until you find one that you like best.

Why use quinoa flour for bread?

I use this flour to give the bread a light and fluffy texture, and it goes really well with wholemeal flour. Quinoa flour is a nutritious option for those who are looking for gluten-free flour. It is also a good choice for people who are trying to add more whole grains to their diet.

Quinoa flour has a nutty flavour and can be used in place of all-purpose flour or whole wheat flour in most recipes. When baking with quinoa flour, you may need to add more liquid to the recipe since quinoa flour absorbs more moisture than other types of flour. The amount of liquid in the recipe is just the right quantity.

sun-dried tomato bread mary berry recipe uk

Ingredients

  • 400 g Strong Wholemeal Flour
  • 60 g Quinoa Flour (or buckwheat)
  • 2 tsp Salt
  • 8 g Yeast
  • Black Pepper
  • 300 ml Water (Lukewarm)
  • 1 tbsp Olive Oil
  • 125 g Sun-Dried Tomatoes (Chopped)

When to add sun-dried tomatoes to bread dough

When the dough has doubled its size, knock back with your fists and knead for about 3 minutes. Divide the dough into 2 pieces and roll out each piece about 23 x 25 cm. Scatter the chopped sun-dried tomatoes over the stretched dough evenly and roll up from the longest end like you would with a swiss roll with the seam underneath. Place on the baking tray and leave in a warm place to rise for 30 minutes.

How to make sun-dried tomato bread

  • Put the flours into a bowl and mix in the yeast and 1 tsp of salt. Season with black pepper. Make a well in the middle and pour in the water and oil, and mix into a soft but not sticky dough.
  • Knead until smooth and elastic, shape into a round, and place in an oiled large bowl. Cover with oiled cling film, and leave in a warm place for 1 to 1.5 hours or until it’s doubled in size.
  • Lightly oil a baking tray. Knock back the dough, then knead for 3 minutes. Divide the dough into 2 pieces. Roll out each piece into 23 x 25 cm. Spread the pieces with sun-dried tomatoes. Roll up each piece of dough from one long end and place the seam side down on the tray. Make 4-5 diagonal slashes on the top of each loaf, cover loosely with cling film or a proving bag and leave to rise in a warm place for 30 minutes.
  • Brush the top of each loaf with water and sprinkle with sea salt. Bake in a preheated oven at 230°c/210°c fan/Gas 8 for 15 minutes, then reduce the oven temperature to 190°c/170°c fan/Gas 5 for a further 15 minutes or until golden brown.
  • Tap the bases to see if the loaves are cooked. They should sound hollow. Leave to cool on a wire rack.

More savoury bread recipes

There’s nothing quite like the smell of freshly baked bread wafting through the kitchen. And while sweet breads are always a treat, sometimes savoury bread is what hit the spot. Whether you’re looking for a simple herb bread to serve alongside a hearty soup or stew or something a little more substantial like a cheese and onion loaf, there are plenty of savoury bread recipes to choose from. And with so many delicious options available, why not try making your own bread at home? With just a few simple ingredients and a bit of time, you can bake savoury bread that are sure to please even the most discerning palate. So what are you waiting for? Get baking!

Olive Bread

Cheese and Spring Onion Bread

sun-dried tomato bread uk recipe lidl ingredients

Easy Wholemeal Sun-Dried Tomato Bread With Sea Salt Crust

Rachel
Super tasty sun-dried tomato bread, crusty on the outside and light and soft in the middle. Perfect for tapas!
No ratings yet – be the first to rate and comment on this recipe
Prep Time 10 minutes
Cook Time 30 minutes
Proving time 2 hours
Total Time 2 hours 40 minutes
Course Lunch, Side Dish
Cuisine British, Greek
Servings 2 Small Loaves
Calories 980 kcal

Ingredients
  

  • 400 g Strong Wholemeal Flour
  • 60 g Quinoa Flour (or buckwheat)
  • 2 tsp Salt
  • 8 g Yeast
  • Black Pepper
  • 300 ml Water (Lukewarm)
  • 1 tbsp Olive Oil
  • 125 g Sun-Dried Tomatoes (Chopped)

Instructions
 

  • Put the flours into a bowl and mix in the yeast and 1 tsp of salt. Season with black pepper. Make a well in the middle and pour in the water and oil, and mix to a soft but not sticky dough.
  • Knead until smooth and elastic, shape into a round, and place in an oiled large bowl. Cover with oiled cling film, and leave in a warm place for 1 to 1.5 hours or until it's doubled in size.
  • Lightly oil a baking tray. Knock back the dough, then knead for 3 minutes. Divide the dough into 2 pieces. Roll out each piece into 23 x 25 cm. Spread the pieces with sun-dried tomatoes. Roll up each piece of dough from one long end and place seam side down, on the tray. Make 4-5 diagonal slashes on the top of each loaf, cover loosely with cling film or a proving bag and leave to rise in a warm place for 30 minutes.
  • Brush the top of each loaf with water and sprinkle with sea salt. Bake in a preheated oven at 230°c/210°c fan/Gas 8 for 15 minutes, then reduce the oven temperature to 190°c/170°c fan/Gas 5 for a further 15 minutes or until golden brown.
  • Tap the bases to see if the loaves are cooked. They should sound hollow. Leave to cool on a wire rack.
Get your ingredients deliveredCheck out Ocado! Save 25% on your first order + 3 months free unlimited deliveries. Enter VOU7389477 at checkout

Nutrition

Calories: 980kcalCarbohydrates: 174gProtein: 28gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 3323mgPotassium: 813mgFiber: 29gSugar: 3gVitamin A: 246IUVitamin C: 0.01mgCalcium: 100mgIron: 7mg
Keyword easy olive bread wholemeal
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating