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Sun-dried No-knead Tomato Sourdough bread, THM E, Dairy Free, Sugar-free

Course Side Dish
Cuisine American
Servings 10
Author Glenda Groff


  • 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


  1. 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
  2. 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.