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Tomato Basil Sourdough Bread THM-E

Prep Time 12 minutes
Cook Time 34 minutes
Servings 10
Author Glenda Groff


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


  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