- Put the tomatoes into the blender jug and, with the measuring beaker in place, chop with the turbo button/8 seconds. Repeat the process if necessary. Decant the tomatoes.
- Pour 350 ml lukewarm water into the blender jug. Add the yeast in pieces, plus the sugar, and, with the measuring beaker in place, warm for 3 minutes/speed setting 1/37 °C.
- Put both types of flour, 1 teaspoon of salt, olive oil, tomato purée and the sundried tomatoes into the blender jug and, with the measuring beaker in place, knead with the knead button/2 minutes.
- Dust a bowl with flour and transfer the sticky dough to it using the spatula. Cover with a damp tea towel and leave to rise in a warm place for 1 hour.
- Pre-heat the oven to 200 °C.
- Using the spatula, transfer the dough to a baking sheet lined with greaseproof paper. Shape the bread using the spatula, then bake it for 20 minutes. Check whether the bread is baked through, extending the baking time if necessary.
- Leave the bread to cool on a wire rack.
For a more piquant version, add 1 teaspoon of sweet paprika.
You could also replace the wholemeal rye flour with spelt flour, for instance.
Bon appétit with Monsieur Cuisine