Garlic and Sun Dried Tomato

Recipe by
Total Time:
2-3 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

Rate This Recipe

Ingredients

  • 4 cups - Whole wheat flour
  • 4 - Garlic cloves (well crushed)
  • 1/4 cup - Sundried tomatoes (finely chopped)
  • 2 tsp - Active dry Yeast
  • 1 tbsp - Honey
  • 1/4 cup - Olive oil + 1/2 tsp - for brushing
  • 1 tbsp - Flax seeds
  • 1/2 tsp - Thyme leaves (dry)
  • 1/2 tsp - Parsley leaves (dry)
  • 1 tsp - Dry red chilli flakes
  • 2 cups - Luke warm water
  • 1 tsp - Salt

How to Make Garlic and Sun Dried Tomato

  • Take the whole wheat flour, crushed garlic cloves, finely chopped sundried tomatoes, flax seeds (leave some seeds for topping), thyme leaves, parsley leaves and dry red chilly flakes in a bowl.
  • Meanwhile, mix the water, olive oil, honey, salt and yeast. Stir until the yeast gets mixed.
  • Immediately, add the wet ingredients to the dry ingredients with a spatula. The dough will be extremely sticky.
  • Transfer the dough to a greased bowl. Sit in warm place for two hours until it doubles in volume.
  • Preheat the oven to 350F.
  • Transfer the dough to the greased loaf pan.
  • Brush the top with olive oil, sprinkle some flax seeds and bake for 10 minutes at 35 0F and 20 minutes at 300 F, until the crust turns golden brown.
  • Take off from the oven and enjoy with soups or with cream cheese.
  • Recipe courtesy: Priya Easy and Tasty Recipes

EXPLORE CATEGORIES