Try this delicious tomato-rye bread with rosemary & garlic

With a sunny colour (due to the red pigment in the tomato juice), this delicious bread is a real crowd-pleaser. Check out this easy recipe and make some tomato-rye bread today!

• Preparation: 30 minutes.
• Rising time: about two hours.
• Cooking time: 50 minutes.
• Makes 1 loaf (about 12 slices).

Ingredients:

• 125 ml (1⁄2 c) tomato juice
• 15 ml (1 tbsp) olive oil
• 5 ml (1 tsp) salt
• 2 ml (1⁄2 tsp) dried rosemary
• 2 cloves garlic, crushed
• 1 envelope active dry yeast
• 125 ml (1⁄2 c) lukewarm water
• 85 g (2⁄3 c) rye flour
• 255 g (2 c) all-purpose flour
• 75 ml (1⁄3 c) finely chopped sun-dried tomatoes (not oil-packed)

Instructions:

1. Bring tomato juice, 125 millilitres (1⁄2 cup) water, oil, salt, rosemary and garlic to a simmer in a small saucepan. Transfer to a medium bowl. Cool until lukewarm.
2. Sprinkle yeast over lukewarm water in a small bowl. Leave until foamy, or five minutes. Stir to dissolve.
3. Add yeast mixture to tomato juice mixture. Gradually stir in rye flour. Gradually knead in all-purpose flour until dough comes together and is workable (dough will still be sticky).
4. Knead in sun-dried tomatoes. Turn dough out onto a floured work surface. Knead for one minute, then let rest for 10 minutes.
5. Knead dough again on lightly floured surface until smooth and elastic, or about 10 minutes, adding more all-purpose flour as needed if dough is very sticky (dough should be slightly sticky). Place dough in a lightly oiled bowl. Turn to coat. Cover loosely with plastic wrap. Leave to rise in a warm place until doubled in volume, or about one hour.
6. Punch dough down. Lightly coat a 23 x 13 centimetre (nine x five inch) loaf pan with olive oil. Place dough in pan, patting it into the corners. Cover loosely with plastic wrap. Leave to rise in a warm place until doubled in volume (risen above top of pan), or about one hour.
7. Preheat oven to 190°C (375°F). Bake until the loaf sounds hollow when tapped on the bottom, or 40 to 50 minutes. Turn out onto a wire rack. Cool completely before slicing.

Each slice contains:

• 95 calories
• 3 g protein
• 1 g fat (including 0 g saturated fat)
• 0 mg cholesterol
• 18 g carbohydrates
• 2 g fibre
• 196 mg sodium

Pair this delicious tomato-rye bread with a hearty soup for a satisfying meal the whole family will enjoy.