Homemade whole wheat tomato bread, flavourful sandwich breads, how to make tomato flavoured whole wheat bread at home, homemade tomato puree recipe, easy bread recipes, healthy bread recipes
Homemade Tomato and other vegetable puree are being put into good use these days. Its always fun to add vegetables to the regular home baked breads, for the sheer variety and thrill you get out of the colourful loaves.You are a proud creator of innumerable permutations and combinations of flavours and colours, giving a lovely twist to the regular sandwiches. My earlier attempt of garlic floured tricolour bread, using carrot and spinach was a refined flour based sandwich bread. This time it’s a tomato flavoured bread completely made of whole wheat flour.
Whole wheat loaves are pretty regular now at home, especially after I became a proud owner of a small Kenwood stand mixer. Kneading is completely taken care by my sturdy companion and all I’am left with is just shaping and baking the soft dough. Life has indeed become a lot more easier with his arrival. So with those small bottleful of coloured puree at my disposal, I set out to bake this easy and healthy tomato bread .
Recipe for Tomato Bread:
- Whole Wheat flour- 2 cups
- Gluten- 1 tablespoon ( read note)
- Instant yeast- 1¼ teaspoon
- Tomato puree- ¾ cup
- Warm water- ¼ cup
- Olive oil- 2 tablespoon + extra for coating the dough
- Salt- 1 teaspoon
- Sugar- 1 tablespoon
- Garlic cloves- 3 to 4
- Oregano (dried)- 1 teaspoon
- Chilly flakes- 1 to 2 teaspoon
- Roasted Black cumin seeds (Kalonji)- 1 teaspoon
- Roasted Sesame seeds (til)- 2 to 3 teaspoons
Note: If you cant find gluten, you can do a 1 .5 cups whole wheat and 0.5 cups all purpose flour (maida)
- In a large bowl combine tomato puree, 2 tablespoons warm water, sugar and olive oil mix well.
- In another bowl combine flour, salt, gluten, yeast (only if using instant). Also add all the other flavourings- oregano, crushed garlic, chilly flakes, sesame seeds and black cumin seeds, using a dry whisk mix well. If using active dry yeast, add it to the warm water-sugar mixture and let it stand for ten minutes until it starts bubbling, and then add it to the flour mixture. For more detailed information about the use of different types of yeast please refer here.
- Add the flour mixture to the puree-water-oil mixture in 3-4 increments, stirring with a wooden spoon.
- Using hands incorporate the flour till its mixed well and forms a smooth dough. Add additional 1 to 2 tablespoons as per need to get the right consistency. At this point you can also use you food processor with plastic blades/stand mixer/hand mixer with dough hooks to knead the dough to a smooth consistency.
- Knead on a clean surface for 10-15 minutes until the dough is no longer tacky and is smooth and elastic.
- Grease a caliberated container ( just to know the amount of rise,I used the liquid measuring jar for this) and rotate the ball of dough in it, so that whole of its surface is greased too.
- Cover the container with a plastic or aluminium foil, or wet kitchen towel. Let the dough rise and double. This may take anywhere between 40-50 minutes depending on the weather.
- Once the dough is doubled, place it on a greased platform, pat it slightly to deflate, roll and shape it into a loaf. Place it in a greased loaf tin.
- Cover the tin and allow the dough to rise again till it doubles. Preheat the oven to 180 degree C while you are giving a second rise to the dough.
- Brush the surface of dough with milk or water and bake it in the oven for 180 degree C for 35-40 minutes. You can sprinkle some roasted sesame seeds on top of the loaf before baking.
- Once the crust becomes brown and the bottom sounds hollow after tapping, take the loaf out of the oven, brush the surface with ghee/oil.
- Allow the loaf to cool before slicing.
I served my tomato bread slightly toasted and loaded with few dollops of homemade pizza sauce, Yumm!! whats your favourite combination?