Welcome to the fascinating world of sourdough breads–Today’s feature–Tomato Basil Sourdough Bread. This bread was a favorite of my sister-in-law and I reworked the recipe to use sourdough starter instead of yeast. The tomato sauce and spices add a savory touch to this loaf.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains large part of the culture today. To me, there is something special about taking flour and water and turning it into a bubbling starter.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

You will find many THM compatible recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

Tomato Basil Sourdough Bread THM-E

• 1 1/2 cups sourdough starter
• 1 cup tomato sauce/juice
• 1/4 cup water
• 1 teaspoon garlic powder
• 1 tablespoon honey
• 2 tablespoon oil
• 1 tablespoon dried basil
• 1 tablespoon vital wheat gluten 
• 2 3/4 cups white whole wheat flour
• 1/4 cup King Arthur Bread Flour
• 1 teaspoon salt
• 1 cup cheddar cheese, optional (this will make the bread a XO)
• Combine active starter, tomato sauce, water, garlic powder, honey, oil, basil, dough enhancer, and 1 cup whole wheat flour in a mixer bowl. Mix until well combined. Add remaining wheat flour. Mix well. Add bread flour by the tablespoon until dough pulls away from the sides of the mixer bowl. Let rest 20  minutes. Add salt and cheese if desired and mix for 7-9  minutes. Place in a well-greased bowl. Cover tightly and allow to rise for 5-6 hours. Shape unto 2 loaves. Place in pans. Cover with greased saran wrap. Allow to rise 1-2 hours. Slash tops of loaves with a sharp knife or razor blade. Bake at 350 degrees for 30 minutes.

• Artisan loaves
• Shape loaves into rounds. Place in cloth lined baskets that have been dusted with sprouted flour. Cover with plastic wrap and refrigerate for 12-14 hours. Remove loaves from refrigerator. Flip loaves onto parchment paper, place each loaf into a stoneware baker, and allow to warm to room temperature for 2 hour. Preheat oven at 450 degrees for 1 hour. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-15 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 2 loaves. 
• I can fit 2 Clay Bakers in my oven.
• I keep my starter fairly thick..if yours in thinner it may require more flour.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store where they can be purchased.

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Tomato Basil Sourdough Bread THM-E

Prep Time 12 minutes

Cook Time 34 minutes

Servings 10

Author Glenda Groff

Ingredients

• 1 1/2 cups sourdough starter
• 1 cup tomato sauce/juice
• 1/4 cup water
• 1 teaspoon garlic powder
• 1 tablespoon honey
• 2 tablespoon oil
• 1 tablespoon dried basil
• 1 tablespoon vital wheat gluten
• 2 3/4 cups white whole wheat flour
• 1/4 cup King Arthur Bread Flour
• 1 teaspoon salt
• 1 cup cheddar cheese optional

Instructions

1. Combine active starter, tomato juice, water, garlic powder, honey, oil, basil, dough enhancer, and 1 cup whole wheat flour in a mixer bowl. Mix until well combined. Add remaining wheat flour. Mix well. Add bread flour by the tablespoon until dough pulls way from the sides of the mixer bowl. Let rest 20  minutes. Add salt and cheese if desired and mix for 7-9  minutes. Place in a well-greased bowl. Cover tightly and allow to rise for 5-6 hours. Shape unto 2 loaves. Place in pans. Cover with greased saran wrap. Allow to rise 1-2 hours. Slash tops of loaves with a sharp knife or razor blade. Bake at 350 degrees for 30 minutes.

Recipe Notes

• Artisan loaves
• Shape loaves into rounds. Place in cloth lined baskets that have been dusted with sprouted flour. COver with plastic wrap and refrigerate for 12-14 hours. Remove loaves from refrigerator. Flip loaves onto parchment paper, place each loaf into a stoneware baker, and allow to warm to room temperature for 2 hour. Preheat oven at 450 degrees for 1 hour. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-15 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 2 loave

https://www.pinterest.com/pin/349451252336937496

You will find many THM compatible recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.