- 2 cups warm tap water, about 110 degrees
- 1/4 cup olive oil
- 2 1/2 teaspoons (1 envelope) active dry yeast
- 2 3/4 – 3 cups all-purpose flour
- 2 1/2 cups whole wheat flour
- 4 teaspoons salt
- ½ cup chopped sundried tomatoes (in oil, drained)
- 1 cup roughly chopped fresh basil
- 1/4 cup flour for dusting the loaves
- To make the dough, in a small bowl or glass measuring cup place water and sprinkle yeast on surface, allowing it to stand for three minutes before whisking. After dissolved, whisk in the olive oil.
- To mix dough, in a food processor, place 2 3/4 cup all-purpose flour and 2 1/2 cups whole wheat flour, sun-dried tomatoes, basil, and salt in bowl of the food processor fitted with a dough blade.
- Add water, oil, and yeast mixture and process to form a smooth, elastic and slightly sticky dough, about 45 seconds. Incorporate the remaining 1/4 cup all-purpose flour a tablespoon at time if the dough is too sticky.
- Place dough in an oiled bowl and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled. (or put it in your oven on the proof setting if it has it, for 30 minutes).
- To shape loaves, scrape risen dough onto a lightly floured surface and press it to deflate it. Divide dough in half and shape one piece at a time. Press dough into a square, then roll it up tightly. Rotate cylinder of dough 90 degrees and roll up again from short end. Arrange dough seam side down, cover with plastic or a towel and let it rest of 5 minutes. Repeat with remaining piece of dough.
- ** if you want it to be twisted like the one loaf in the photo, divide each half in half again and twist the two pieces together.
- Dust pan with a little flour. Place loaves seam side down on cookie sheets and dust each loaf with some flour. Cover with plastic or a towel and allow to rise until doubled.
- About 30 minutes before you intend to bake the loaves, preheat oven to 500 degrees F and set racks at the middle and lowest levels. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaves from burning.
- If you make a non twisted loaf, hold a razor blade or the point of a very sharp knife at a 30-degree angle to the top of each loaf, make 3 to 4 diagonal slashes in each loaf. Immediately place loaves in oven and lower temperature 450 degrees F. After loaves have baked for 20 minutes and are completely risen, lower temperature to 350 degrees F and continue baking about 20 to 30 minutes longer, until bread reaches an internal temperature of about 210-220 degrees F. Remove loaves from oven and cool on a rack. Enjoy!
- I love using bob’s red mill flours!