Wholewheat,Tomato Basil Loaf

Baking is one among my favourite passion. After blogging and cooking, baking took an important place. I never forget to bake atleast for twice a week even i have a very busy schedule with my course and internship.Baking bread at home is definitely very healthy,obviously am trying to bake my dose of  bread quite often at home. Before blogging, i never tried my hands in baking breads with yeast, taming the yeast was one of my nightmare and i never tried to explore it. But blogging took me in a right direction and now am playing with yeast god. Yeast behaves very good with me hence you might have noticed that i have varieties of breads and bakes with yeast which i tried in my blog. Since i love to bake with yeast i wont hesitate a second to try varieties of bread at home. If i get a chance to bake with yeast, i wont miss it for any reason.I picked Tame the yeast as theme for this week's blogging marathon.

Two members of our blogging marathon group will share their tried and tasted bread with us and we have to prepare at home those suggested breads and post it in our blog during a week of blogging marathon. I baked both two breads suggested by the members.This month's tame the yeast challenges are suggested by both Veena of Veg Nation and Pradnya, Veena gave us this vegan wholewheat tomato basil loaf from Italian Cookbook of Tarla Dalal.This loaf goes for sundried tomatoes and my favourite herb Basil leaves, obviously i tried making this loaf immediately once i saw the challenges. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46. 

1cup All purpose flour
1cup Whole wheat flour
1+1/2tsp Active dry yeast
1tsp Sugar
1tsp Salt
1/4cup Sun dried tomato (chopped roughly)
1/4cup Fresh basil leaves
2tbsp Tomato puree
2tbsp Olive oil
1/3cup Warm water

Mix the yeast in warm water, sugar and salt,keep aside until its foamy.

Take both flours in a bowl, add yeast mixture, tomato puree and knead everything as a smooth pliable dough.

Grease a bowl, transfer the dough, cover it and keep in warm place for an hour.

Punch the dough, add the chopped sun dried tomatoes, basil leaves and knead well.

Dust the surface and roll the dough as rectangle dishc and shape it as a loaf by rolling from the long side,

Place the shaped loaf to a greased baking tray, cover it loosely and let it rise again.

Preheat the oven to 350F.

Brush the top with milk and bake for 25-30minutes or until done.

Let it cool and slice it.

Serve with warm soup.

1 tasse de Farine de blé
1 tasse de farine de blé complet
1 + 1 / 2 c à café de levure sèche
1 c à café de sucre
1 c à café de sel
1/4tasses Tomates séchées ( haché)
1/4tasses Feuilles de basilic frais
2 c à soupe purée de tomate
3 c à soupe d'huile d'olive
1/3tasse eau tiéde

Mélanger la levure dans de l'eau tiède , le sucre et le sel , garder de côté jusqu'à que ce soit mousseux.

Prenez les deux farines dans un bol , ajouter le mélange de la levure , la purée de tomate et pétrir jusqu'a que la pâte soit souple .

Graisser un bol, transférer la pâte , couvrir et garder dans un endroit chaud pendant une heure .

Dégazer la pâte, ajouter les tomates séchées hachées, les feuilles de basilic et pétrir .

Saupoudrer la surface et étaler la pâte en rectangle et rouler le en longueur,

Placez le pain sur une plaque beurrée, couvrir légèrement et laisser lever à nouveau .

Préchauffer le four à 350F .

Badigeonner le pain avec du lait et cuire au four pendant 25-30 minutes.

Laisser refroidir et couper le en tranche .

Servir avec une soupe chaude .