Sun-dried tomatoes, olive oil, and rosemary are swirled in three different types of flour to create this delicious, savory bread. Barley malt extract is also thrown in to give the loaf a touch of sweetness. Enjoy this bread with a light tap of butter or use it as an accompaniment for your favorite soup.
Sun-Dried Tomato and Rosemary Swirl Bread [Vegan]
- 1 1/4 cup cold water
- 1 tablespoon fresh yeast
- 1/2 teaspoon salt
- 1 tablespoon barley malt extract, bread syrup, or other sweetener
- 1 tablespoon olive oil from sundried tomato jar
- 2 teaspoons dried rosemary
- 7 tablespoons rye flour
- 1 cup whole wheat flour
- 1 cup and 5 tablespoons wheat flour, plus more for kneading
- 9 sundried tomatoes
- Dissolve yeast to cold water and add salt, barley malt extract (or other sweetener), oil, and rosemary. Add flours and stir to combine. Dough should be quite runny and sticky. Cover the dough with kitchen towel or plastic wrap and let it rise 2–3 hours at room temperature. Transfer the dough to a refrigerator for 12 hours.
- Remove dough from refrigerator and let set at room temperature an hour before kneading. Purée sun-dried tomatoes to smooth paste.
- Add generous amount of flour to kitchen counter. Knead dough for 10 minutes, add more flour gradually if dough sticks to the counter. Roll the dough into a thin rectangle. Spread tomato paste on the dough. Beginning with long side, roll up dough tightly into log-shape. Pinch the seam close.
- Cut log in half lengthwise. Lift one half over each other, forming twist. Bend twisted dough half. Twist it again by lifting one side over the other.
- Set bread on parchment paper and transfer it to a loaf pan. Cover with a kitchen towel and let rise for 45 minutes. Preheat oven to 390°F and bake the bread for 35 minutes. Let it cool completely before slicing.