Chewy, crusty, artisan Sourdough Bread studded with sun-dried tomatoes, garlic, and basil smells so wonderful while it is being baked and is just as delightful to the taste buds! Spread it with a bit of salty cultured butter and you have a treat!
If you have been following my blog you will know that I love to bake with sourdough. Fermenting the dough makes it easier for you body to digest. Some people who are sensitive to gluten can eat sourdough bread since it has been fermented. There is something special about taking flour and water and turning it into a bubbling starter.
Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. Sourdough 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 part of the culture today.
You can make your own starter by following the instructions on this blog post Making a Sourdough Starter or you can purchase a mature starter from my blog store. You can even buy a Sourdough Beginner Kit that will have a mature starter, flours, vital wheat gluten, and an Around the Family Table Cookbook included.
It is so rewarding to open you clay baker and see the crusty loaf of bread. This loaf can also be baked in regular bread pans. it will make 2 1-pound loaves of bread.
Sun Dried Tomato No-knead Sourdough Bread, THM E
- 1 1/4 cups active sourdough starter
- 1 cup water
- 2 cups white whole wheat flour
- 3 tablespoons Vital wheat gluten
- 1/2 cup finely diced fresh tomatoes
- 1/2 cup chopped sun-dried tomatoes
- 1 1/2 teaspoons salt
- 2 tablespoons fresh chopped basil
- 4-5 garlic cloves, thinly sliced
- In a 4 quart mixing bowl, combine starter, at, whole wheat flour, vital wheat gluten, fresh and dried tomatoes together. You will have a rough, sticky dough. Allow the dough to rest for 20 minutes. Add salt to the dough. Stir well. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Refrigerating ferment: Allow the dough to ferment for a total of 4 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 9 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mixed it until you shape it to be baked. Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Gently fold the basil and garlic slices into the dough. Dust your surface with oat flour and basil. Dump dough on top of the oat flour; fold in the ends, pinching to seal,Turn dough and fold in again, pinching to seal edges. Lay the loaf on parchment paper. Dust with oat flour. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 400 degrees. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices
- To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge.
- THE 7 HOUR FERMENTING TIME IS COUNTED FROM THE TIME YOU MIX THE DOUGH UNTIL YOU BAKE IT.
This is the Covered Clay Baker I use.
If you would like helpful tips on taking care of your starter; this article may be of interest to you…Sourdough Starter.
This article explains what flours can be used and why they are used in sourdough bread.
Doesn’t this dough looks so good. It already has a pleasant smell.
I am getting ready to shape this loaf. As you can see I sprinkled oat flour and basil over my sheet of parchment paper. That will keep the dough form sticking to the paper while I am shaping it.
The loaf is slashed and ready to put into my hot baker that is in the oven.
My kitchen smells so good while this was baking…I could hardly wait for the loaf to cool so I could cut it.
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 I purchase them.
Just look at this lovely Baking Set from Bighorn Exchange. It has everything you need in one package!
The Bosch Mixer is the BEST mixer for kneading bread dough. I have had mine for years and I love it. This mixer can handle dough for 5 loaves of bread.
This is my all time favorite mixer for small amounts of dough, baking cheesecakes, pie, frosting, and cookies. I have mine for 28 years and it still works great!!
I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change. The products from THM are very high quality and I love them.
Sun-dried No-knead Tomato Sourdough bread, THM E, Dairy Free, Sugar-free
Ingredients
- 1 1/4 cups active sourdough starter
- 1 cup water
- 2 cups white whole wheat flour
- 3 tablespoons Vital wheat gluten
- 1/2 cup finely diced fresh tomatoes
- 1/2 cup chopped sun-dried tomatoes
- 1 1/2 teaspoons salt
- 2 tablespoons fresh chopped basil
- 4-5 garlic cloves thinly sliced
Instructions
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In a 4 quart mixing bowl, combine starter, at, whole wheat flour, vital wheat gluten, fresh and dried tomatoes together. You will have a rough, sticky dough. Allow the dough to rest for 20 minutes. Add salt to the dough. Stir well. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Refrigerating ferment: Allow the dough to ferment for a total of 4 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 9 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mixed it until you shape it to be baked. Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Gently fold the basil and garlic slices into the dough. Dust your surface with oat flour and basil. Dump dough on top of the oat flour; fold in the ends, pinching to seal,Turn dough and fold in again, pinching to seal edges. Lay the loaf on parchment paper. Dust with oat flour. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 400 degrees. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices
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To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge.
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THE 7 HOUR FERMENTING TIME IS COUNTED FROM THE TIME YOU MIX THE DOUGH UNTIL YOU BAKE IT.
You will find many more 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.
