Can I use canned tomatoes instead of fresh cherry tomatoes for the puree?

The recipe specifies fresh cherry tomatoes for a vibrant flavor; however, if using canned, ensure it's unsalted and adjust consistency as needed to get 1 cup plus a little extra puree.

What kind of herb mix is best for this tomato garlic bread?

The recipe suggests an Italian spice mix or your herb mix of choice, or even fresh herbs, to complement the tomato and garlic flavors.

How do I know if the dough has doubled during the first rise?

The dough is ready when it has visibly increased in size, typically taking 1 to 1 1/2 hours in a warm area, as indicated in step 6.

Why is the recipe specific about slicing the bread when cold?

Slicing the Herbed Whole Wheat Tomato Garlic Bread when cold, as advised in step 11, ensures clean cuts and prevents the loaf from becoming gummy or crumbling.

How should I store leftover Herbed Whole Wheat Tomato Garlic Bread?

Once completely cooled, store the sliced bread in an airtight container at room temperature for a few days, or freeze for longer preservation.

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Herbed Whole Wheat Tomato Garlic Bread
[Vegan]

NT By: Namita Tiwari

Author Bio

I live in the Himalayas in India. I am an educationist by profession, a Yoga... Read More

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A freshly baked loaf of Herbed Whole Wheat Tomato Garlic Bread, sliced to reveal its savory, herb-speckled interior, served on a cutting board.

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Herbed Whole Wheat Tomato Garlic Bread

Dairy Free

Vegan

Herbed Tomato Garlic Bread has all the homegrown ingredients. The bread has a burst of flavors. The crumb is super soft. It tastes amazing when toasted and had with cheese spread or with oodles of vegan butter.

Ingredients You Need for Herbed Whole Wheat Tomato Garlic Bread [Vegan]

8-10 cherry tomatoes/small size tomatoes
3 cups whole wheat flour
2 teaspoons instant dry yeast
2 tablespoons unrefined sugar
2 tablespoons oil
1 teaspoon salt
2-3 tablespoons Italian spice mix/herb mix of choice or fresh herbs
4-5 buds of garlic, minced
1/4 cup warm water

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How to Prepare Herbed Whole Wheat Tomato Garlic Bread [Vegan]

Wash the tomatoes. Cut each into four. Blend to get a fine puree. If the seeds are too many, pass through the strainer. You should get 1 cup plus a little extra puree.
Add sugar and yeast to the puree. Stir well.
Heat oil in a wok. Add minced garlic. Stir and turn off the heat.
Take flour in a large bowl or in a large plate. Make a well in the center. Add tomato puree, garlic oil, and salt and herb mix. Gently mix everything to get a shaggy dough. If the dough feels dry, add warm water.
Knead for 7-8 minutes to get a smooth, shiny, and little sticky dough. Transfer dough to an oiled bowl.
Turn around once so that it is evenly coated with oil. Keep in a warm area for 1- 1 1/2 hours or until double.
Grease one 8 1/2 x4 1/2 inch loaf pan.
Punch the risen dough. Shape into a log. Place it gently into the prepared pan.
Cover and keep to rise until the dough doubles (almost).
Bake in a preheated oven at 360°F for 30-35 minutes or until the loaf turns brown and the bottom sounds hollow when tapped.
Remove from the pan after 7-8 minutes. Cool in the rack. Slice when cold.